- 8oz self raising flour
- 8oz caster sugar
- 8oz butter (room temperature)
- 2tsp baking powder
- 4 eggs
- 25g ground almonds
- 200 g chopped cherries washed and dried
Mix all the ingredients together and fold in the cherries. I dried the cherries with a clean tea towel and coated them in a little flour before folding them into the mixture. This prevents them all sinking to the bottom whilst the cake bakes. I loaded up a greased 6 inch round cake tin to get a nice high cake to ice. I baked it for about an hour at 160 degrees (fan). If it starts to colour rather quickly pop a little foil on top to keep it a nice brown colour. Avoid charcoal hues, I have found it be most disaggreable. Not sure why I’ve turned into Mr Darcy there but these things happen.
After turning out the cake I mixed up some icing sugar and a bit of water to make a thick, runny icing (150g, 1-2 tbsp of water) and poured all over until just running over the sides. Few cherries here and there and wowsa. NOM!
Probably won’t look like that by the time I get to work on the train tomorrow …