Cherry Almond Cake


150g pitted sweet dark cherries, well drained
225g butter
200g castor sugar
1 tsp vanilla essence
3 eggs
295g self-raising flour
35g ground almond
125ml evaporated milk
Icing sugar to dust


Preheat oven to 180°C. Grease a 22cm kugelhopf tin. Arrange some halved pitted sweet dark cherries on the base of the tin.

Beat butter, sugar and essence until creamy and light. Add eggs, one at a time, beating well after each addition.

Combine flour and ground almonds. Alternately fold in flour mixture and evaporated milk into the batter, starting and ending with the flour.

Spoon one half portion of the batter into the tin. Line cherries, spacing out in a row then spoon remaining batter into the tin.

Bake for 1 hour or until a skewer comes out clean. Cover the cake with foil if it browns too quickly.

Cool the cake in the tin for 10-15 minutes then turn out onto a wire rack to cool completely. Dust cake with icing sugar to serve.



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