Cinnamon Cherry and Almond Cake - square 8 inch tin
225g / 8oz undyed
225g / 8oz self-raising
¼ (quarter) teaspoon
150g /5 ½ oz ground
225g / 8oz unsalted
butter, at room temperature
225g / 8oz golden
4 large eggs, at
60g / 2oz each glace
cherries and whole blanched almonds
Brush the inside of the tin with melted butter, then line the base with an 8inch square piece
of non-stick baking paper or re-usable liner. Set the oven at 170C/325F/Gas 3.
Cut the cherries in half, put into a colander and rinse under running warm water to remove
the excess syrup. Drain then dry thoroughly on kitchen paper towels.
Sift the flour with the cinnamon and ground almonds and set aside.
Cream the butter until soft using an electric mixer or wooden spoon. Gradually beat in the sugar then beat well until the mixture is very light.
Break the eggs into a jug then beat with a fork until just mixed. Gradually beat the eggs into the butter mixture, beating well after each addition, and adding a tablespoon
of the flour with the last addition.
Add 2 tablespoons of the flour to the cherries and toss well.
Tip the flour mix onto the beaten mixture and gently fold the two together with a large metal spoon. Lastly, add the cherry/flour mix and stir gently until thoroughly combined.
Spoon the mixture into the prepared tin and spread evenly.
Decorate the top with the whole glace cherries and blanched almonds then bake in the preheated
oven for about 1 1/4 hours (one and a quarter) or until a skewer inserted into the centre of the cake comes out clean. If mixture sticks to the skewer cook for another 5 minutes then test again.
Remove the tin from the oven and run a round-bladed knife around the inside of the tin to
loosen the cake. Leave to cool for 5 minutes then gently pull out the side of
the tin to release the cake. Leave the cake to cool completely on its base.Best eaten within