Description
Mary Berry’s Cherry and Almond Cake is a traditional British bake featuring a sponge made with ground almonds, which gives the cake a soft, tender texture. Glacé cherries are folded into the batter, creating pockets of sweetness throughout the cake. Topped with a light dusting of icing sugar or flaked almonds, this cake is a delightful mix of flavors and textures.
Ingredients
- Plain flour (175g): Provides the structure for the cake.
- Ground almonds (75g): Adds a soft, nutty texture and flavor.
- Glacé cherries (200g, halved): Sweet, candied cherries that dot the cake with vibrant bursts of color and flavor.
- Caster sugar (175g): Sweetens the cake and helps create a tender crumb.
- Butter (175g, softened): Adds richness and moisture.
- Eggs (3 large): Helps bind the ingredients and provides structure.
- Baking powder (1 teaspoon): Ensures the cake rises properly.
- Almond extract (1 teaspoon): Enhances the almond flavor in the cake.
- Flaked almonds (optional, for topping): Adds a bit of crunch and texture to the cake.
- Icing sugar (for dusting): Optional, for a simple yet elegant finish.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 160°C (fan) or 180°C (350°F).
- Grease and line a 20cm round cake tin with baking parchment.
Step 2: Prepare the cherries
- Halve the glacé cherries and toss them in a little flour.
- This prevents them from sinking to the bottom of the cake during baking.
Step 3: Make the batter
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy using an electric mixer or whisk.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the almond extract for a burst of flavor.
- Fold in the flour, ground almonds, and baking powder until the mixture is smooth and well combined.
Step 4: Add the cherries
- Gently fold the floured cherries into the batter, ensuring they are evenly distributed throughout the mixture.
Step 5: Bake the cake
- Spoon the batter into the prepared cake tin and smooth the top with a spatula.
- If desired, sprinkle flaked almonds over the top for added texture.
- Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 6: Cool and serve
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Dust with icing sugar before serving for a light, decorative finish.