Servings: 10 – 12 Time Around: 2 hrs + fridge time Difficulty: fairly easy
A lovely light, moist cake with a classic combination of two great flavours.
- For the cake
- 200g/7 oz unsalted butter
- 200g/7 oz caster sugar
- 220g/7.25 oz self-raising flour
- 1.25 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- large tin of cherries (425g undrained)
- 75g/3 oz flaked almonds
- 50g/2 oz ground almonds For the filling and topping
- 300g/11 oz full fat cream cheese
- 175g/6 oz icing sugar
- 125ml/4 fl oz double cream
- 1 x 340 jar of cherry jam (or smaller, if available)
- Around 50g/2 oz pulped cherries + some reserved liquid from tin
- 12 – 18 almonds (blanched, unblanched or a combination)
- a few cherries (fresh are best, if available, as tinned or frozen will “bleed” onto the topping. Preparation
- Drain the cherries, reserve some liquid
- Process them to a pulp and sieve out any extra liquid
- Weigh out the butter and soften
- Weigh out the other main ingredients
- Grease and line two 20cm/8″ loose-bottomed round cake tins
- Lightly dust inside tins with flour
- Put oven on to heat to 170 degrees C/Gas 3 (fan oven 150C)
- Beat the butter on its own for a few minutes, then add the sugar and continue beating until light and fluffy.
- Into another bowl, sieve the flour and baking powder then mix lightly. Stir in the ground almonds.
- Add the eggs to the butter/sugar mixture, one at a time, while beating. (Add small amounts of the pre-weighed flour along the way to avoid curdling.)
- Add the vanilla and almond extracts, followed by the cherry pulp. (reserve about 50g for the filling) Continue mixing to fully incorporate.
- Add the flour/ground almond mixture in 2 – 3 stages. Fold in until fully mixed.
- Stir in the flaked almonds.
- Spoon equal amounts of the mixture into the two prepared tins. Level the surfaces and bake for around 35 minutes.
- Once baked, cool for 10 minutes in the tins then turn out onto a wire rack to cool fully.
- While the cakes are cooling make the filling and topping. Lightly whip the cream cheese until it’s smooth.
- Sieve the icing sugar into the cream cheese and beat them both together. Add the cream and continue beating until a suitable consistency is achieved.
- Put about half the mixture into another bowl and mix in the reserved cherry pulp. For a nice pink colour add in a small amount of the reserved liquid, taking care not to thin the overall mix too much.
- Spread an even layer of cherry jam on the top of the lower cake then add the cherry pulp/cream mixture to fill and then combine the two cakes.
- Cover the top of the cake with the uncoloured cream mixture and decorate with any attractive combination of almonds and/or cherries. NB During the above assembly procedure you may need to pop the cake into the fridge for 15 – 20 minutes to keep it firm.
Preparation – Drain the cherries, reserve some liquid – Process them to a pulp and sieve out any extra liquid – Weigh out the butter and soften – Weigh out the other main ingredients – Grease and line two 20cm/8″ loose-bottomed round cake tins – Lightly dust inside tins with flour – Put oven on to heat to 170 degrees C/Gas 3 (fan oven 150C)