I am not a great lover of sweet things, I rarely eat cakes, chocolate or ice cream because I don’t have a sweet tooth. I know I know you’re probably thinking why on earth are you making cake then? Well because I’m a jolly nice chap that’s why, I enjoy making other people happy too. Although this cake ended up being scoffed by friends, I did manage a slice for myself, mainly because tasting your own cooking is obligatory for any cook. And although my taste buds seek a more savoury fix, I – and those that finished it would agree this was a dandy cake indeed.
I actually made 2 of these cakes, not on purpose mind. The first one I made suffered the wrath of my inadequate oven and it’s un relenting ability to burn things. You see the heat in my oven doesn’t seem to reach the top of anything I cook, resulting in a dish that’s cooked but not quite browned enough on top, so me being the resourceful cook decided to finish it off under the grill just to get it a bit more golden – which ended up being a bit more black. Needless to say I had to run out to the shops covered in cherry juice and flour just so I could make another one for you, and in the process loosing all my street cred – Innit.
Cherry and almond cake
- 150g ground almonds
- 150g soft unsalted butter
- 150g caster sugar
- 150g self rasing flour
- 3 free range eggs
- 1 tsp vanilla extract
- 120g de seeded and halved cherries
- For the topping
- 150g fresh apricots,stoned and halved
- 50g sugar
- 4 dessert spoons cold water
- Small handful of toasted almond flakes
- Pre heat your oven to gas mark 4 (180°C/350°F). Beat the butter with the sugar and ground almonds until you get a smooth paste, now beat in the eggs and sift in the flour. Whisk until thick and smooth.
- Take a deep loose bottomed cake tin and lay a circle of baking parchment in the bottom (stick it down with a a few smears of butter to stop it moving), smear some butter around the inside edges of the tin if you have OCD and worry about it sticking. Spoon in half the cake mix and smooth out to the edges of the tin. Scatter your cherries over the cake mix, then spoon over the rest of the cake mix and carefully work to the edges. Place in the oven for 1 hour.
- To make the apricot topping simply add the apricots, sugar and water to a pan and simmer on low until you have a thick jammy sauce. Leave to cool. When the cake is ready place on a wire rack to cool completely, smear over the apricot topping and finish with a scattering of toasted almonds. Job done!