Recipes
Cherry & almond cake
This really easy cake is an amazing summer treat on its own or with a dollop of cream.
This really easy cake is an amazing summer treat on its own or with a dollop of cream.
(25 votes)
Cook: 1 Hour
Serves: 8
Price: 64p per serving
Nutritional Information
Each 136g serving contains
Energy
1846kj
441kcal
1846kj
441kcal
22%
Fat
28.7g
28.7g
High
41%
41%
Saturates
11.1g
11.1g
Med
56%
56%
Sugars
27.9g
27.9g
High
31%
31%
Salt
0.6g
0.6g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1357kj/324kcal
Typical energy values per 100g:
1357kj/324kcal
Ingredients
150g butter, softened
2 tbsp demerara sugar
350g cherries
100g ground almonds
125g caster sugar
2 large free-range eggs
100g self-raising flour
1 tsp baking powder
50g pine nuts
3 tbsp redcurrant jelly
Method
1
Pre-heat the oven to 180C/160 Fan/Gas 4. Put 125g of the butter in a large bowl and set aside. Generously grease the sides of a 20cm deep loose-based cake tin with some of the remaining butter. Line the base with baking paper and then smear again with butter.
2
Sprinkle the demerara sugar over the base and cover with cherries.
3
Add the almonds, caster sugar, eggs, flour, baking powder and pine nuts to the butter in the bowl, and beat until well mixed. Spoon the mixture over the cherries distributing it evenly.
4
Put the tin inside a larger roasting tin to catch any juices and bake in the oven for 45 minutes. Leave to cool for 5 minutes, then turn out onto a plate. Heat the redcurrant jelly and brush over the fruit with a pastry brush. Serve warm.