Cherry & almond cake

Cherry & almond cake

This really easy cake is an amazing summer treat on its own or with a dollop of cream.

By , 21 September 2015
Cherry & almond cake
  • Ready in: 60 mins
  • Serves: 8
  • Price: 64p per serving
Nutritional Info
Each 136g serving contains
  • Fat 28.7
  • Sat Fat 11.1
  • Sugar 27.9
  • Salt 0.6
  • Cals 441
of your reference intake.
Typical energy values per 100g: 1357kJ/324kcal.
  • 150g butter, softened
  • 2 tbsp demerara sugar
  • 350g cherries
  • 100g ground almonds
  • 125g caster sugar
  • 2 large free-range eggs
  • 100g self-raising flour
  • 1 tsp baking powder
  • 50g pine nuts
  • 3 tbsp redcurrant jelly
  • Pre-heat the oven to 180C/160 Fan/Gas 4. Put 125g of the butter in a large bowl and set aside. Generously grease the sides of a 20cm deep loose-based cake tin with some of the remaining butter. Line the base with baking paper and then smear again with butter.

  • Sprinkle the demerara sugar over the base and cover with cherries.

  • Add the almonds, caster sugar, eggs, flour, baking powder and pine nuts to the butter in the bowl, and beat until well mixed. Spoon the mixture over the cherries distributing it evenly.

  • Put the tin inside a larger roasting tin to catch any juices and bake in the oven for 45 minutes. Leave to cool for 5 minutes, then turn out onto a plate. Heat the redcurrant jelly and brush over the fruit with a pastry brush. Serve warm.