• 9e7e862b8f7e45da2b77727cf6d22efd

Cherry Sponge Cake

A delicious way to celebrate the cherry season or spice up your holiday menu! I recommend eating this with dulce de lece ice cream.

Prep
Cook
Serves 8people
Ingredients
1
cup butter at room temperature
1
cup caster sugar
4
large eggs, lightly beaten
1
cup plain flour
1/2
tsp baking powder
1
heaping cup glace cherries quartered
1/2
cup ground almonds
2
tbsp demerara sugar
1
tbsp milk
1/4
tsp aka a few drops almond essence
Directions
1.
Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time.
2.
Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon.
3.
Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk.
4.
Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.
5.
Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch.
6.
Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin.

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