Ingredients
Equipment
Method
- Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
- Mix the sugar, butter and lemon zest together until light and fluffy.
- In another bowl mix the almond meal with the baking powder.
- Beat the eggs and add the almond extract.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick
- Gently stir in the cherries – try not to stir too much or the colour can bleed into the cake.
- Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Nutrition
Notes
200g is the weight of the cherries before being pitted