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Mary Berry Cherry and Almond Cake

Mary Berry Cherry and Almond Cake
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-cherry-and-almond-cake/