Cherry Cake Recipe
This cherry cake is filled to the brim with cherries - easy to make and great to eat.
Makes 1 cake
5 oz. self-raising flour, sifted
3 oz. all-purpose flour, sifted
3 tbsp. ground almonds
6 oz. glace cherries, halved
6 oz. saltless butter, softened
6 oz. white sugar
2 oz. glace cherries, halved
2 tbsp. coarse brown sugar
Preheat oven to 350 F (180 C). Using a food processor, put flours, ground almonds, butter, white sugar and eggs in. Blend until smooth and lump free. Put mixture into a bowl and gradually fold in larger amount of cherry halves. Spoon mixture into a silicon paper lined 7 inch springform cake pan. Press remaining cherry halves cut side down onto top of cake. Sprinkle with brown sugar and bake for 1 hour until risen and cake bounces back when lightly pressed.
Cool in pan for 5 minutes. Turn onto wire rack and allow to cool thoroughly. Serve cold with a cup of tea or coffee.