Cherry Almond Cake sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom...
- Grease a deep 9 round cake pan. Line with grease proof paper and grease it. Preheat oven to 350 degrees. If cake pan is smaller than specified one, cake will crack.
- Cut the cherries into half and pat dry. Dust lightly with flour. Arrange in the bottom of the pan.
- Beat butter with sugar till fluffy. Beat in eggs, little at a time, add 1 tbsp flour also. Do not overstir, it results in holes in the cake.
- Add flour, pinch of salt, almonds and flavoring and pour into pan after mixing well. Tap the pan at the bottom.
- Bake for 1 hour or till cooked, check with knife, if it comes out clean. Cool for few minutes. Sift icing powdered sugar on top to decorate. Do not open oven door while cake is rising. Do not overbake it results in dry texture.
Note: Cake cracks if oven temp is too cool or too hot or mixture is too stiff or cake pan is small. Cake sinks in the middle if oven is too cool or too hot, insufficient baking time or mixture is too soft.
- Grease a deep 9 round cake pan. Line with grease proof paper and grease it. Preheat oven to 350 degrees. If cake pan is smaller than specified one, cake will crack.
- Cut the cherries into half and pat dry. Dust lightly with flour. Arrange in the bottom of the pan.
- Beat butter with sugar till fluffy. Beat in eggs, little at a time, add 1 tbsp flour also. Do not overstir, it results in holes in the cake.
- Add flour, pinch of salt, almonds and flavoring and pour into pan after mixing well. Tap the pan at the bottom.
- Bake for 1 hour or till cooked, check with knife, if it comes out clean. Cool for few minutes. Sift icing powdered sugar on top to decorate. Do not open oven door while cake is rising. Do not overbake it results in dry texture.
Note: Cake cracks if oven temp is too cool or too hot or mixture is too stiff or cake pan is small. Cake sinks in the middle if oven is too cool or too hot, insufficient baking time or mixture is too soft.