Cherry Cake

Build the Meal Around Cherry Cake

• Hot tea
• Whipped cream
• Fresh cherries
• Coffee

Making Cherry Cake, Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 160°C / 320°F and line a 20 cm round tin. Toss the cherries in 1 tbsp of the flour.

   Mark done

2. Beat the butter and caster sugar for 4 minutes until pale and fluffy.

   Mark done Start 4 min timer

3. Beat in the eggs one at a time with a spoonful of flour each. Fold in the remaining flour, ground almonds and milk, then the cherries.

   Mark done

4. Spoon into the tin, level the top and bake for 50 minutes until a skewer comes out clean. Cool in the tin for 15 minutes, then turn out and dust with icing sugar.

   Mark done Start 50 min timer

Notes From the Method

Rinse and dry the cherries.

Toss them in flour to keep them afloat.

If your oven runs hot, check at 40 minutes.

Cool before slicing.

Ingredient Swaps

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Storing and Reheating

Keeps in an airtight tin for 4 days.

Common Questions

Cherry Cake Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.