Cherry Almond Tea Cake
Serves 10 people
10 min prep
75 min cook
A delicious cherry almond tea cake with Morello Cherries fruit preserve swirled through the centre combined with the dreamy taste of almonds.
By Barker's
Ingredients
- 150 g Self-raising flour
- 100 g Almond meal
- 175 g Butter
- 150 g Caster sugar
- 2 Eggs
- 3 drops Almond essence
- 4 Tbsp Milk
- 200 g Barker's Morello Cherry Fruit Preserve
Method
- Preheat the oven to 160°C. Line the base and sides of a loaf tin (approx 900g) with baking paper.
- Sift the flour then add ground almonds into a bowl and mix. Add butter, sugar, eggs, almond essence and milk and beat together for a few minutes until the mix is light and fluffy.
- Spoon approximately half of the mixture into the baking loaf tin, spread the Morello Cherries fruit preserve evenly. Spoon the remaining mixture on top of the preserve.
- Reach a skewer into the loaf tin and make a light swirling motion to create a marble effect (which you will see once cooked). Smooth the top, sprinkle the flaked almonds on top, then bake for 1 1/4 hours (or until firm to the touch).
- Remove from oven, allow to cool for 10 minutes then transfer to a wire rack to cool completely.
This Recipe Uses
Morello Cherry Fruit Preserve 350g
$6.49
350g
