Time to get baking.This cake is one of the most luscious ones I know, with a wonderful combination of ground almonds and glacee cherries.
Here is how you make your super simple and super delicious cake.Once you make it, you will want to make it again and again!
200 gr butter
175 gr caster sugar
250 gr self-raising flour
100 gr ground almonds
200 gr glacee cherries
2 drops almond essence
6 tablespoons milk
Cream the butter and the sugar.
Beat your eggs in a separate bowl.
Then add the flour and ground almonds.
Add your cherries.
If you want, you can rinse the sugary syrup off them before-hand, but if you do, make sure you dry them off as well so you don't add any water from the rinsing to the batter.You can mix them with a bit of flour - this will make it easier for the cherries to stay mix all over in the batter instead of sinking to the bottom of the cake.
You can half the cherries if you want, but keeping them whole just gives that extra cherry- punch taste.
Add the milk, then pour the batter-gloop ( it's quite thick so you may need to scrape the last bits out ) into a cake tin and bake for 3/4 of an hour in a pre-heated oven on 170 degrees Centigrade.
To test if the cake is done, I always use a knitting needle and stick it somewher in the middle.It should come out clean with no batter on it.If there is still sticky batter on it, give the cake another 15 minutes.
And there you are ! A lovely moist gorgeous cake.Time for a nice cup of tea.get yourself a nice teapot and cups and saucers..
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