https://arshadhs.github.io/tags/almond/Recent content in Almond on Arshad SiddiquiHugoen-usSun, 11 Nov 2018 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/cherryalmondcake/Sun, 11 Nov 2018 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/cherryalmondcake/<p>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!</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>Butter, softened – 175g (or 200g for extra richness)</li> <li>Golden caster sugar – 175g (or 200g if preferred sweeter)</li> <li>Eggs – 4</li> <li>Almond extract – ½ tsp</li> <li>Self-raising flour – 175g</li> <li>Baking powder – ½ tsp</li> <li>Ground almonds – 125g</li> <li>Milk – 100ml</li> <li>Glacé cherries – 300g</li> <li>Flaked almonds – 2 tbsp</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Preheat oven to <strong>140°C fan</strong> (160°C conventional).</li> <li>Line the base of a <strong>20cm deep round cake tin</strong> with baking paper and grease the sides with butter.</li> <li>Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.</li> <li>In a large bowl, beat the butter and sugar together until pale and fluffy.</li> <li>Add almond extract.</li> <li>Beat in the eggs one at a time, mixing on low speed until just incorporated.</li> <li>Gently fold in the flour, baking powder, and ground almonds.</li> <li>Add <strong>half of the cherries</strong> to the batter at this stage (optional), and stir in the milk to loosen the mixture.</li> <li>Pour the batter into the prepared tin.</li> <li>Arrange the <strong>remaining cherries on top</strong>, then scatter over the flaked almonds.</li> <li>Bake for <strong>45 minutes</strong>, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.</li> <li>Let the cake cool in the tin for 10 minutes on a wire rack before removing.</li> </ol> <hr> <p>Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!</p>