Cherry and almond cake

Special equipment • electric mixer • 8in (20.5cm) round springform pan

SERVES 8–10

11 tbsp butter, at room temperature

¾ cup granulated sugar

2 large eggs, lightly beaten

2¼ cups self-rising flour, sifted

1 tsp baking powder

2 cups ground almonds

1 tsp vanilla extract

about 2/3 cup whole milk

1lb (450g) cherries, stemmed and pitted

¼ cup slivered almonds, chopped

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20.5cm) round springform pan and line the bottom with parchment paper. In a bowl, beat together the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs one at a time, adding 1 tablespoon of the flour before adding the second egg.

2 Mix in the remaining flour, baking powder, ground almonds, and vanilla. Stir in 1/3 cup of the milk. The batter should drop easily from the beaters. If the batter is too thick, gradually stir in the remaining milk. Mix in half of the cherries, then scrape the batter into the pan. Scatter with the remaining cherries, and then the almonds.

3 Bake for 1 hour 30 minutes–1 hour 45 minutes or until golden and firm to the touch. The exact cooking time will depend upon how juicy the cherries are. To test, insert a skewer into the cake if there is uncooked batter on it, bake 5 minutes longer. If the surface of the cake starts to brown too much before it is fully baked, cover with foil. Transfer the pan to a wire rack to cool completely. Just before serving, release the sides of the springform and dust with confectioners’ sugar.

Cherry and almond cake