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!