This moist cherry cake is a hit at cake sales and coffee mornings. Not too sweet and perfectly balanced with the fruit, a lovely cake to have on hand day to day or for more special occasions.
35 people made this
170g unsalted butter, at room temperature
170g golden caster sugar
3 eggs, separated
1 teaspoon almond extract
200g plain flour
2 teaspoons baking powder
50g ground almonds
225g glace cherries, halved
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat the oven to 180 C / Gas 4. Grease an 18cm cake tin and line with baking parchment.
In a bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and almond extract and beat well until thick and creamy.
In a separate bowl, whisk the egg whites until soft peaks form. Fold the whites into the cake mixture then sift in the flour and baking powder. Stir in the ground almonds. Mix well, keeping the cake mixture as airy as possible.
Pat the cherries dry then combine in a sieve with a dusting of flour. Tap the sieve over a bowl to discard the excess flour, then fold two thirds of the cherries into the cake mixture. Transfer the cake mixture to the prepared cake tin, then carefully add the remaining cherries to the top of the cake pressing into the mixture just slightly so that they are not all sitting on top.
Bake in the oven for 1 hour or until a skewer inserted into the centre comes out clean. Cover the cake with tin foil if the top begins to become too dark. Remove from the oven and cool before serving.