An excellent and moist cherry cake. This cake features the classic combination of cherries and almonds and is perfect for afternoon tea. A must-bake during cherry season!
Ingredients for the sweet cherry cake:
115 g butter
110 g caster sugar
2 large eggs
finely grated zest of 1 lemon
juice of ½ lemon
½ tsp almond extract
130 g plain flour
30 g ground almonds
1 tsp baking powder
300 g sweet cherries
All ingredients should be at room temperature. Stone the cherries and set them aside.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing continuously until smooth. Add the grated lemon zest, lemon juice, and almond extract, and mix to combine. The batter may look slightly curdled, but this won’t affect the cake. Sift in the flour and baking powder, then add the ground almonds. Gently mix with a spatula until just combined. Fold in 250 g of the cherries.
Line a 23 cm cake tin with baking paper. Spoon the batter into the tin and level the top. Arrange the remaining cherries over the surface.
Bake at 160°C for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool.
