This is a delicious summery cake, and works really well with yoghurt or cream as a pudding.
Ingredients
- 4oz sugar
- 4oz butter
- 2 eggs
- 2oz ground almonds
- 3oz self raising flour
- 2 tbsp milk
- A handful of fresh cherries, pitted and halved
- 2 tbsp icing sugar
- A handful of chopped or flaked almonds to decorate
Method
- Start by beating the sugar and butter until well combined and very soft.
- Add 2 tbsp of the flour, followed by the eggs and mix well.
- Fold in the remainder of the flour along with the ground almonds and mix well and stir gently until well combined.
- Add the milk and mix gently until combined.
- Pour the mixture into a round 18cm tin and arrange the fresh cherries evenly over the top of the cake – they will sink into the mixture but this ensures an even distribution.
- Bake for 25-30 minutes at 180 degress until the top is golden and a skewer comes out clean.
- When the cake has cooled, make a water icing by adding a few drops of water to the icing sugar at a time and stirring until it is a pouring consistency. Drizzle over the cake and sprinkle the flaked or chopped almonds on top.
