Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!
Ingredients #
- Butter, softened – 175g (or 200g for extra richness)
- Golden caster sugar – 175g (or 200g if preferred sweeter)
- Eggs – 4
- Almond extract – ½ tsp
- Self-raising flour – 175g
- Baking powder – ½ tsp
- Ground almonds – 125g
- Milk – 100ml
- Glacé cherries – 300g
- Flaked almonds – 2 tbsp
Recipe #
- Preheat oven to 140°C fan (160°C conventional).
- Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
- Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
- In a large bowl, beat the butter and sugar together until pale and fluffy.
- Add almond extract.
- Beat in the eggs one at a time, mixing on low speed until just incorporated.
- Gently fold in the flour, baking powder, and ground almonds.
- Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
- Pour the batter into the prepared tin.
- Arrange the remaining cherries on top, then scatter over the flaked almonds.
- Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes on a wire rack before removing.
Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!