Ingredients
Method
- Preheat the oven to 180 C
- Pat Cherries dry with kitchen paper, then slice each one in half
For the cake, cream the butter and sugar together until light, pale and fluffy
- Gradually beat in the whisked eggs a little at a time
- Mix the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon
- Toss two thirds of the cherries together with the ground almonds and carefully fold these into the cake, adding one or two drops of almond extract and the milk.
- Spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle over the remaining third of the cherries and poke them just under the surface with a teaspoon
- Bake the cake near the centre of the oven for 50 minutes, then cover with foil and continue cooking for a further 10 minutes, or until the centre is springy to touch.
- Cool the cake in the tin for 15 minutes before turning it out onto a wire rack to cool.
Nutrition
Notes
Ensure your cherries are thoroughly patted dry; excess moisture can cause them to sink to the bottom of the cake during baking. Halving them also helps with even distribution and a lovely visual appeal.
Adding the eggs gradually and beating them in well is crucial for maintaining the light and airy texture of the cake. If added too quickly, the mixture can curdle, affecting the final crumb.
Baking times can vary, so always check the cake with a skewer; it should come out clean when inserted into the centre. Covering with foil prevents the top from browning too much before the inside is fully cooked.
Adding the eggs gradually and beating them in well is crucial for maintaining the light and airy texture of the cake. If added too quickly, the mixture can curdle, affecting the final crumb.
Baking times can vary, so always check the cake with a skewer; it should come out clean when inserted into the centre. Covering with foil prevents the top from browning too much before the inside is fully cooked.