• Ingredients: 10
  • Serves: 12
  • Prep: 20 mins
  • Bake: 1 hour
  • Level: easy

Cherry and almond cake with glacé cherries, self-raising white flour, salt, butter (unsalted), unrefined golden caster sugar, egg(s) (free range), almonds (ground), almond extract, fondant icing sugar, water. To make this cherry and almond cake for 12 persons you will need 20 mins for preparation and 1 hour for baking.


For the cake

  • 200g Glacé cherries
  • 200g Self-raising white flour
  • pinch Salt
  • 175g Butter (unsalted)
  • 175g Unrefined golden caster sugar
  • 3 Egg(s) (free range)
  • 50g Almonds (ground)
  • 1tsp Almond extract

For the icing


  1. Step 1Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.

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  2. Step 2Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.

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  3. Step 3Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.

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  4. Step 4Spread the mixture into a 7 inch cake tin and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.
  5. Step 5To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake and top with halved cherries. This cake will keep a week in a cake tin.

    For this step you will need