Ingredients
The following ingredients have 4 Servings
- 25 g flaked or ground almonds
- 170 g softened butter or buttery spread
- 85 g soft brown sugar
- 155 g plain flour
- 2 teaspoon baking powder
- 15 g cocoa powder
- 2 large eggs (lightly beaten)
- 200 - 220 g cherries (pitted & halved)
- icing sugar for dusting
Instruction
- Preheat oven to 190°C.
- Grease and flour a 20cm spring form baking tin.
- Sprinkle on the flaked almonds.
- Cream together the butter/spread and soft brown sugar until pale and fluffy. (Use an electric whisk or stand mixer).
- Beat in the egg a little at a time until fully incorporated.
- Sieve the flour, baking powder and cocoa powder together in a bowl.
- Gradually fold in the flour mixture, a spoonful at a time with a large metal spoon (moving in a figure of 8) until fully mixed in.
- Then fold in the cherry halves.
- Spoon the mixture into the cake tin and place on the middle shelf of oven.
- Bake for 30 - 35 minutes until an inserted skewer comes out clean or cake springs back to the touch.
- Turn cake out onto a wire rack to cool.
- Once cool dust with icing sugar.
- Serves 8 – 10 and keeps for 3 days.
