Cherry Almond Tea Cake

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    INGREDIENTS

    • 150g self-raising flour
    • 100g pack ground almonds
    • 175g butter, softened
    • 150g caster sugar
    • 2 medium eggs, beaten
    • few drops almond essence
    • 4 Tbsp of milk
    • 200g Barker's Morello Cherries fruit preserve
    • 25g flaked almonds

    METHOD

    1. Preheat the oven to 160°C. Line the base and sides of a loaf tin (approx 900g) with baking paper.
    2. 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.
    3. 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.
    4. 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).
    5. Remove from oven, allow to cool for 10 minutes then transfer to a wire rack to cool completely.
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