This cake will impress. Whipped cream and a large slice is the perfect way to finish a meal.
I have ordered cherries from the South Island for Christmas Day. Because of the weather, most cherries will be delayed until after Christmas, so I will organise delivery of another box for the new year.
I have to be quick to set a few aside for cooking before the box is discovered; the perfectly ripened soft, juicy cherries don't last long.
|110 g||Butter, at room temperature|
|¼ tsp||Almond essence|
|1 cup||Ground almonds (Main)|
|1 tsp||Baking powder|
|1 cup||Fresh cherries, halved, stones removed (Main)|
|½ cup||Slivered almonds|
|1 Tbsp||Icing sugar|
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- Set the oven to 180C. Line the base of a 20cm tin with baking paper and grease the sides.
- Place the butter and sugar in a bowl and beat until light and creamy. Beat in the eggs one at a time, add the vanilla and almond essences. Fold through the ground almonds, flour and baking powder. Lastly, fold through the cherries then pour into your lined tin.
- In a small bowl mix the slivered almonds and sugar. Sprinkle around the outside of the cake. Place cake in the centre of the oven for 45 minutes or until a skewer comes out clean. Remove from the oven and leave in the tin to cool.
- Serve on a plate, piled high with cherries and dusted generously with icing sugar. A bowl of lightly whipped cream is the perfect accompaniment.