Fresh Cherry And Almond Bake Recipe
Fresh Cherry And Almond Bake topped with whipped cream is a treat quite hard to ignore. The flavors of almond essence, red cherries, and single cream add to the yum factor of this Fresh Cherry and Almond Bake. Just check out the recipe of this cherry cake listed here.
Ingredients
100 g/4 oz/1 cup self raising flour
50 g/2 oz/1/4 cup butter or margarine, cut into pieces
75 g/3 oz/1/3 cup light brown sugar
1 egg, beaten
2.5 ml/1/2 tsp almond essence
30 ml/2 tbsp milk or single cream
225 g/8 oz red cherries, halved and stoned
15 ml/1 tbsp flaked almonds
TO SERVE:
Whipped cream
Directions
Sift the flour into a bowl.
Add the butter or margarine and rub in with the fingertips until the mixture resembles breadcrumbs.
Stir in two thirds of the sugar.
Add the beaten egg, almond essence and enough milk or cream to form a soft dropping consistency.
Turn the mixture into a greased 18 cm/7 in square sandwich tin (pan), lined with non stick baking parchment.
Level the surface and cover with the cherries and almonds.
Sprinkle with the remaining sugar.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes, until the cake springs back when lightly pressed.
Leave until lukewarm, then take out of the tin, remove the paper and leave to cool completely on a wire rack.
Store in an airtight container.
Add the butter or margarine and rub in with the fingertips until the mixture resembles breadcrumbs.
Stir in two thirds of the sugar.
Add the beaten egg, almond essence and enough milk or cream to form a soft dropping consistency.
Turn the mixture into a greased 18 cm/7 in square sandwich tin (pan), lined with non stick baking parchment.
Level the surface and cover with the cherries and almonds.
Sprinkle with the remaining sugar.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes, until the cake springs back when lightly pressed.
Leave until lukewarm, then take out of the tin, remove the paper and leave to cool completely on a wire rack.
Store in an airtight container.
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