less than 30 mins
30 mins to 1 hour
Serves 10-12
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.
Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Mary Berry recipes
From
Ingredients
- 200g/7oz
glacé cherries - 225g/8oz
self-raising flour - 175g/6oz softened
butter, plus extra for greasing - 175g/6oz
caster sugar - 1
lemon, finely grated zest only - 50g/1¾oz
ground almonds - 3 large free-range
eggs
For the decoration
- 175g/6oz
icing sugar - 1
lemon, juice only - 15g/½oz
flaked almonds, toasted - 5
glacé cherries, quartered
Method
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Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
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Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
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Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. lightly fold in the cherries. Turn into the prepared tin.
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Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
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For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
