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Cherry and
Almond Cake
A classic combination of flavors,
always popular with guests.
Special equipment
8in (20cm) deep round springform cake pan
Ingredients
11 tbsp unsalted butter, softened
13 ⁄^4 cups all-purpose flour, sifted
(^2) ⁄ 3 cup sugar
2 large eggs, at room temperature, lightly beaten
2 tsp baking powder
1 tsp salt
11 ⁄^3 cups (6oz) ground almonds
1 tsp pure vanilla extract
(^1) ⁄ 3 cup whole milk
14oz (400g) pitted cherries
(^1) ⁄ 4 cup (scant 1oz) whole blanched almonds,
chopped (lengthwise looks pretty)
Method
1 Preheat the oven to 350°F (180°C). Lightly
grease the cake pan and dust with flour.
In a bowl, beat the butter and sugar with an
electric hand mixer until creamy. Beat in the
eggs one at a time, adding 1 tablespoon of
the flour before adding the second egg.
2 Mix in the remaining flour, the baking
powder, salt, ground almonds, and vanilla
extract. Stir in the milk and mix in half
the cherries, then spoon the mixture into
the pan and smooth the top. Scatter the
remaining cherries over the surface,
followed by the almonds.
3 Bake for 1½–1¾ hours, or until golden
and firm to the touch. The exact cooking
time will depend on how juicy the cherries
are. If the surface of the cake starts to
brown too much before it is fully cooked,
cover with foil. When cooked, cool in the
pan for a few minutes and transfer to a
wire rack to cool completely before serving.
STORE This cake will keep in an airtight
container for 2 days.
SERVES
8–10
20
MINS
11 ⁄ 2 –1^3 ⁄ 4
HOURS
UP TO 4
WEEKS