Cherry Cake

A lovely cherry sponge cake with ground almonds and lemon icing, decorated with toasted almonds and glacé cherries.

Baking Vegetarian Dessert Cake Cherry

Estimated Nutrition

Calories

425.7

kcal / serving

4256.5 kcal total

Carbs

56.1g

per serving

561.2 g total

Fat

19.6g

per serving

195.8 g total

Protein

6.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Self-Rising Flour

divided use

175

Caster Sugar

175

Icing Sugar

for the decoration

Dairy

175

Butter

softened, plus extra for greasing

piece

Egg

large, free-range

Fruits

200

Glacé Cherries

quartered, rinsed, dried, and tossed in flour

piece

Lemon Zest

finely grated zest only

piece

Lemon Juice

juice only

NutsSeeds

Ground Almond

Flaked Almonds

toasted

Method

Preheat the oven to 180°C and grease a 23cm bundt tin with butter.

Drizzle icing over the cake and top with toasted almonds and reserved cherries.

Mix icing sugar with lemon juice to form a thick paste.

Cool in the tin for 10 minutes before transferring to a wire rack.

Pour the batter into the tin and bake for 35 to 40 minutes until golden.

Beat the remaining ingredients in a bowl for two minutes and fold in the cherries.

Quarter the cherries, reserving five for decoration, then rinse, dry, and toss the rest in 30ml of flour.