Almond Cherry Cake

I absolutely adore this buttery cake that is full of cherries.  It is lovely and moist and smells even better after a few days when the cherry and almond flavours fuse together. This cake can be kept for up to a month, wrapped in aluminium foil, in the refrigerator.

200 g salted butter, room temperature

160 g caster sugar

3 large eggs

320 g self-raising flour

50 g ground almonds

1 teaspoon vanilla extract

Grated zest of 1 lemon

80 ml milk

200 g glazed cherries, halved or quartered

Icing sugar for dusting (optional)

METHOD

1     Grease a 20 cm circular cake tin with butter or line it with non-stick paper.

2     Preheat the oven to 180° C.

3     Combine the butter, sugar, eggs, flour, ground almond, vanilla extract, lemon zest and milk in a mixing bowl. Using an electric beater, beat at medium speed until the ingredients are smooth and pale in colour.

4     Stir in the cherries.

5     Spoon the mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until a skewer inserted into the middle of the cake comes out clean.

6     Leave to cool in the tin, and then transfer to a wire rack to cool completely. Dust the cooled cake with icing sugar before serving, if desired.