Monday, 11 April 2016

Cherry and almond cake recipe...

I am a massive fan of cherry and almond together and I used my beloved Victoria sponge recipe from Marguerite Patten to make this delicious fluffy sponge. I made it at the same time as my tropical mango and coconut cake and let me tell you, trying to decide which one to eat first was a very hard decision! I went very almond heavy but you can omit the ground almonds or almond extract if you would like a more subtle flavour...


* 4 medium eggs
* Flour- used to prepare the pan
* 8oz caster sugar
* 8oz self-raising flour
* 8oz margarine
* Cherries (I defrosted about a ramekin's worth)
* 3.5oz of ground almonds
* Almond extract (to taste)

Coat the defrosted cherries in ground almonds and place in a greased dish. 

Pre-heat the oven to 180°C. Cream the margarine and sugar until pale and alternate the flour and eggs until mixed. Add the remainder of the ground almonds and a couple of drops of almond extract to the mixture.

Cover the cherries with cake mixture...

...until they are not visible. Bake in the oven at 180°C until the cake is golden and springy to the touch. 

 Enjoy a slice in the sunshine!


laura said...

I personally don't like almonds but Ben would love this! xx

Deb C. said...

It looks so delicious!

Lily Lipstick said...

I love cherries and almonds together - this looks amazing! x

Winnie said...

Cherries check, almonds check! Maria these are my favourite things! Bake for me please. thanks.

Jo said...

Yum, this would make such an amazing pudding straight from the oven. I love a punchy almond flavoured cake.

Lucy in the Clouds said...

This looks and sounds absolutely delicious! x


Related Posts Plugin for WordPress, Blogger...
© Frills 'n' Spills. All rights reserved.