Categories: Cakes
Ingredients
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz caster sugar
- 1 lemon, finely grated zest only
- 50g/13/4oz ground almonds
- 3 large free-range eggs
- For the decoration:
- 175g/6oz icing sugar
- 1 lemon, juice only
- 15g/1/2oz flaked almonds, toasted
- 5 glacé cherries, quartered
Directions
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eheat the oven to 180C/350F/Gas 4.
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Grease a 23cm/9in bundt tin or savarin mould with butter.
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Cut the cherries into quarters.
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Set aside five of the quartered cherries for the decoration later.
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Put the rest of the quartered cherries in a sieve and rinse under running water.
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Drain well then dry thoroughly on kitchen paper.
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Then toss in two tablespoons of the flour.
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Measure all the remaining ingredients into a large bowl.
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Beat well for two minutes to mix thoroughly. Lightly fold in the cherries.
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Turn into the prepared tin.
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Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes.
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Then turn out and cool on a wire rack.
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For the icing, mix the icing sugar together with the lemon juice to a thick paste.
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Drizzle over the cooled cake using the back of a spoon.
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Sprinkle over the toasted almonds and reserved cherries.