Fresh Cherry Cake
An easy Fresh Cherry Cake recipe, based on a Madeira cake, to make the most of fresh cherries in a semi-sweet classic cake.
Servings: 12 slices
Ingredients
- 250 g fresh cherries, giving about 220g stoned fruit
- 225 g self-raising flour
- 160 g butter, at room temperature
- 160 g caster sugar
- 3 large eggs
- 25 g ground almonds
- 1 teaspoon vanilla extract (5ml)
Instructions
Preparation:
- Set the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Grease a 17/18cm (7-inch) deep round tin with butter or use a paper liner
- Wash and dry the cherries. Remove the stalks and take out the stones. Cut the cherries into halves and quarters (some of each)
For the cake:
- Put all the ingredients except the cherries into a large bowl and mix well with a mixer or in a food processor.(Flour, butter, sugar, eggs, ground almonds, vanilla extract)
- Add the cherries and fold in with a large spoon until they are evenly distributed through the mixture.
- Put the cake mixture into the prepared tin and make a slight dip along the centre to stop it peaking when cooked
- Dredge the top of the cake with castor sugar
- Cook for 45-60 minutes until well risen and golden and a skewer comes out clean
- Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool