This cherry and almond cake is another one from my River Cottage Handbook No 8 – Cakes. The original recipe had a streusel topping but I didn’t have enough ground almonds so just sprinkled flaked almonds over the top which happened to visually look better than the original recipe as the cherries aren’t hidden. I also didn’t have fresh cherries but had a jar of morello cherries loitering at the back of the cupboard so drained and utilised these instead. Despite the cupboard raiding restraints and alterations it was a lovely moist cake and these are two of my favourite flavours. You could also use plums instead of cherries.
I have finally found some reasonably priced tile samples so should have some new background surfaces coming onto the blog as I play with different tiles.This is my faux marble one which isn’t bad but could do with a bit more veining maybe.
Cherry and Almond Cake
125g unsalted butter, cut into small pieces and softened
125g caster sugar
75g self-raising white or wholemeal flour
75g ground almonds (ready-ground or whizzed in a food processor)
1 tsp almond extract (optional but lovely if you like that extra almondy, frangipane taste)
300g fresh cherries, stoned and halved
Preheat the oven to 180°C/Gas Mark 4. Start by base lining and greasing a 20cm/8″ spring form cake tin.
For the cake, in a mixing bowl, using either a wooden spoon or hand-held electric whisk, beat the butter to a cream. Add the caster sugar and continue to beat until the mixture is light and fluffy. Add the eggs one at a time, incorporating 1 tbsp of the flour with each, and beating until thoroughly combined before adding the next. Stir in the ground almonds and almond extract, if using. Sift in the remaining flour and fold in gently, using a large metal spoon.
Spoon the cake mixture into the prepared tin, smoothing it out evenly and gently with the back of the spoon. Lay the cherries over the top of the mixture. Sprinkle the streusel topping evenly over the cherries and then scatter the slivered almonds all over the top.
Bake in the oven for 45-50 minutes, until the almonds are lightly browned and a skewer inserted into the centre of the cake comes out clean. Leave for 10 minutes before releasing the tin and moving the cake to a wire rack to cool. This cake is delicious warm or cold, with custard (if serving warm) or clotted cream or Greek yoghurt. It will keep for up to 3 days in an airtight tin.