Cherry Cake

A lovely cherry sponge cake with ground almonds and lemon icing, decorated with toasted almonds and glacé cherries.

Estimated Nutrition

	Per Serving	Total
Calories	425.7 kcals	4256.5 kcals
Carbohydrates	56.1 grams	561.2 grams
Fat	19.6 grams	195.8 grams
Protein	6.2 grams	62.4 grams

Cook Time

40 mins

Produces

10 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

225
g

Self-Raising Flour

divided use

175
g

Caster Sugar

175
g

Icing Sugar

for the decoration

Dairy

175
g

Butter

softened, plus extra for greasing

3
piece

Eggs

large, free-range

Fruits

200
g

Glacé Cherries

quartered, rinsed, dried, and tossed in flour

1
piece

Lemon Zest

finely grated zest only

1
piece

Lemon Juice

juice only

5
piece

Glacé Cherries

quartered, for decoration

NutsSeeds

50
g

Ground Almonds

15
g

Flaked Almonds

toasted

Steps

Preheat the oven to 180°C and grease a 23cm bundt tin with butter.
Quarter the cherries, reserving five for decoration, then rinse, dry, and toss the rest in 30ml of flour.
Beat the remaining ingredients in a bowl for two minutes and fold in the cherries.
Pour the batter into the tin and bake for 35 to 40 minutes until golden.
Cool in the tin for 10 minutes before transferring to a wire rack.
Mix icing sugar with lemon juice to form a thick paste.
Drizzle icing over the cake and top with toasted almonds and reserved cherries.