Cherry Almond Cake Recipe
Ingredients
| Cherries | 6 Ounce | |
| Soft margarine | 6 Ounce | |
| Castor sugar - 6 oz | ||
| Self-raising flour - 8 oz | ||
| Standard eggs - 3 | ||
| Ground almonds | 2 Ounce | |
| Almond essence | 1/4 Teaspoon | |
| Almonds | 1/2 Ounce, flaked | |
Directions
GETTING READY
1 Preheat the oven to 325 degrees F/ Gas Mark 3
2 Lightly grease a 2 lb tin and line it.
MAKING
3 Wash the cherries and dry thoroughly.
4 Cut into quarters.
5 In a mixing bowl, add the margarine, sugar, flour, eggs, ground almonds and almond essence.
6 Stir, beating for about 2 minutes.
7 Sprinkle the cherries along with a little flour.
8 Remove the excess and stir cherries into the mixture.
9 Transfer to the prepared tin.
10 Sprinkle with the flaked almonds (if using).
11 Bake for about 1 3/4 hours.
12 Test the cake by pushing a fine skewer into it, if it comes out clean, the cake is done.
13 Allow for 5 minutes in the tin before turning out on to a rack.
SERVING
14 Cut and serve.
1 Preheat the oven to 325 degrees F/ Gas Mark 3
2 Lightly grease a 2 lb tin and line it.
MAKING
3 Wash the cherries and dry thoroughly.
4 Cut into quarters.
5 In a mixing bowl, add the margarine, sugar, flour, eggs, ground almonds and almond essence.
6 Stir, beating for about 2 minutes.
7 Sprinkle the cherries along with a little flour.
8 Remove the excess and stir cherries into the mixture.
9 Transfer to the prepared tin.
10 Sprinkle with the flaked almonds (if using).
11 Bake for about 1 3/4 hours.
12 Test the cake by pushing a fine skewer into it, if it comes out clean, the cake is done.
13 Allow for 5 minutes in the tin before turning out on to a rack.
SERVING
14 Cut and serve.
Chef
