I love almonds in both sweet and savoury dishes and often use ground almonds in baking as I find it adds a nice texture to cakes. This time I decided to use almonds for flavour as well as texture, and opted to make a cake with inspired by cherry bakewells. Loaded with lots of delicious morello cherry in the middle, it was really very tasty indeed. In fact I am off for another slice just as soon as I finish writing up the recipe!
- 200g softened, unsalted butter
- 200g caster sugar
- 100g ground almonds
- 100g self-raising flour, sieved.
- 1tsp baking powder
- 4 medium eggs
- 1 tbsp vegetable oil
- ½ tsp almond extract
- ½ a jar of morello cherry jam
- 175g icing sugar
- a few teaspoons of water to make up the icing
- glace cherries for decorating
- Heat oven to 180 degrees C
- Cream the butter and the sugar.
- Beat in the eggs, oil and almond extract.
- Fold through the flour, ground almonds and baking powder until the mix is smooth.
- Divide the mix between two greased and lined sandwich tins.
- Bake for approx 25-30 minutes until a skewer comes out clean.
- Allow to cool completely, then pop one layer onto a serving plate and top with the jam.
- Sandwich the second cake layer on top.
- Make up your icing adding a teaspoon or two of water at a time until you have a thick, smooth icing.
- Ice the top of the cake.
- Decorate with halved glace cherries.
As you can see, I don’t worry about pristine icing on this cake, in fact I rather like the way the icing oozes down the sides a bit – though you could do a nice clean job of it if that is your preference. You could use toasted, flaked almonds to decorate instead of the cherries (or as well as), but I rather like the kitsch look of the little red orbs!
Yum. And now I am done sharing the recipe, I have earned the right to enjoy a slice!
Love Miss Cisco XXX