Cherry and Almond Cake
By: Opies
Published: Monday, January 18, 2010 - 5:45am

Ingredients




175 grams butter
175 grams caster sugar
2 teaspoons almond essence
3 eggs - beaten
75 grams flaked almonds
1 lemon - grated rind
100 grams plain flour
100 grams self raising flour
200 grams Opies cocktail cherries - well drained and cut in ½
TO DECORATE: 
Icing sugar

Preparation

1 Pre-heat oven to 160ºC/325ºF /Gas 3. 2 Line a 20cm deep cake tin with greased non-stick baking paper. 3 Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side. 4 Place the butter and sugar in a large bowl and cream together. 5 Add the almond essence and then gradually add the eggs, beating well in between each addition. 6 Stir in 60g of flaked almonds and the lemon rind. 7 Fold in both flours and then gently fold in the cherries. 8 Spoon the mixture into the prepared tin and level the surface. 9 Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden. 10 Remove from the oven and allow to cool on a wire rack. 11 Lightly dust with icing sugar before serving.

About


Opies classic cocktail cherries contain only the finest cherries, preserved in our specially flavoured syrup.
Opies cocktail cherries are available from Asda, Booths, Budgens, Co-op, Morrisons, Sainsbury's, Tesco and quality independent food stores.