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)
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.