First things first for this cherry cake recipe; preheat the oven to 180°C/160°C/Gas mark 4. Grease and line a deep 8” round cake tin. Place the butter and sugar in a large bowl and cream together until smooth.
Add the eggs and Almond Extract and mix until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve the flour, Baking Powder and ground almonds on top and fold into the mixture.
Place the chopped cherries in a bowl and stir a spoonful of flour through the cherries – this helps prevent them from sinking to the bottom if the cake. Fold the flour coated cherries into the cake mixture.
Pour the cake mixture into the prepared cake tin and smooth the top. Sprinkle over the flaked almonds and top with some pieces of thinly sliced cherries. Bake for 40–45 minutes until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes and then place on a wire rack to cool completely.
Duration: 20mins
Ingredients
150g Unsalted butter (softened)
150g Caster Sugar
3 Medium Eggs (beaten)
5ml Dr. Oetker Moroccan Almond Extract (1tsp)
150g Self-Raising Flour
5g (1tsp) Dr. Oetker Professional Fat Reduced Cocoa Powder
