Fresh cherry and almond cake

Babiche Martens

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.

Cake

110 g	Butter, at room temperature
¾ cup	Sugar
3	Eggs
1 tsp	Vanilla
¼ tsp	Almond essence
1 cup	Ground almonds (Main)
¾ cup	Flour
1 tsp	Baking powder
1 cup	Fresh cherries, halved, stones removed (Main)

Topping

½ cup	Slivered almonds
2 Tbsp	Sugar
1 cup	Cherries
1 Tbsp	Icing sugar

Directions

1. Set the oven to 180C. Line the base of a 20cm tin with baking paper and grease the sides.
2. 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.
3. 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.
4. Serve on a plate, piled high with cherries and dusted generously with icing sugar. A bowl of lightly whipped cream is the perfect accompaniment.