Michael and Rachel's

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Cherry Cake

Updated: 25 Apr 2015

Ingredients

  • 200g glace cherries
  • 225g self-raising flour
  • 175g softened butter
  • 175g caster sugar
  • 50g ground almonds

  • 3 large eggs

  • 175g icing sugar

  • Approx 3 tbsp water
  • 5 glace cherries, quartered

Method

  1. Preheat oven to 180C. Grease a 23cm bundt tin or savarin mould.
  2. Cut the cherries into quarters. Set some aside for the decoration later. Put the rest into a sieve and rinse under running water – drain well then dry thoroughly and toss in two tablespoons of the flour.
  3. Cream the butter and sugar, then add the eggs gradually. Add the flour and ground almonds and beat well to combine.
  4. Gently fold in the floured cherries, then turn into the tin. Bake for 35-40 minutes until well risen, golden-brown, and the cake tester comes out clean. Leave to cool in the tin for 10 minutes then turn out to cool on a wire rack.
  5. Mix the icing sugar with the water to form a thick paste. Drizzle over the cooled cake and decorate with the reserved cherries.