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Fresh cherry and almond cake

The batter of this fresh cherry and almond cake is a combination of shortcrust and sponge pastries. The result is actually a rather pleasant texture, perfect for tea and coffee time. Also it's a nice treat for summer parties and picnics.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 20 minutes
Servings: 10 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g blanched almonds
  • 250 g self-raising flour
  • 150 g butter or margarine
  • 150 g granulated sugar
  • 2 eggs lightly beaten
  • 150 ml milk or almond milk
  • 250 g cherry
  • Almond flakes about 2-3 tsp

Method
 

  1. Dry-fry the almonds in a frying pan, set aside.
  2. Preheat the oven to 160°C. Grease and line a 20 cm cake tin.
  3. Grind the almonds in a food processor then transfer to a mixing bowl. Add the flour, combine.
  4. Wash the cherries, stone them, then wipe the flesh dry.
  5. Dice the butter, then rub into the flour-almond mixture until it resembles breadcrumbs (or use a food processor).
  6. Add the sugar, stir, then mix in the milk and finally the cherries. Combine well with a spatula, but don't stir too much!
  7. Transfer the batter into the cake tin - spread it out evenly. Then sprinkle the almond flakes on the top.
  8. Bake for about 1 hour until golden.
  9. Turn off the oven and rest the cake in the oven for 10 minutes with the door open (then the the top won't crack).
  10. Turn the cake out onto a wire rack to cool completely.