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100g/4 oz/1 cup almonds
225 g/8 oz/1 cup glace (candied) cherries, halved
225 g/8 oz/1 cup butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
3 eggs, beaten
100g/4 oz/1 cup self-raising (self-rising) flour
50g/2 oz ground almonds
5 ml/1 tsp baking powder
5 ml/1 tsp almond essence (extract) |
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Method:
Sprinkle the almonds and cherries over
the base of a greased and lined 20 cm/8 in cake tin (pan). Melt 50 g/2
oz of the butter or margarine with 50 g/2 oz of the sugar, then pour
it over the cherries and nuts. Beat the remaining butter or margarine
and sugar until light and fluffy, then beat in the eggs and mix in the
flour, ground almonds, baking powder and almond essence. Spoon the
mixture into the tin and level the top. Bake in a preheated oven at
160°C/325°F/gas mark 3 for 1 hour. Leave to cool in the tin for a few
minutes, then invert carefully on to a wire rack, scraping any of the
topping off the lining paper if necessary. Leave to cool completely
before cutting.
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