Almond Cherry Cake


I absolutely adore this buttery cake that is full of cherries.  It is lovely and moist and smells even better after a few days when the cherry and almond flavours fuse together. This cake can be kept for up to a month, wrapped in aluminium foil, in the refrigerator.

100 g Q.B.B. ghee, room temperature

100 g butter, room temperature

160 g caster sugar

3 large eggs

320 g self-raising flour

50 g ground almonds

1 teaspoon vanilla extract

Grated zest of 1 lemon

80 ml milk

200 g glazed cherries, halved or quartered

Icing sugar for dusting (optional)


1                 Grease a 20 cm circular cake tin with Q.B.B. ghee or butter or line it with non-stick paper.

2                 Preheat the oven to 180° C.

3                 Combine the butter, sugar, eggs, flour, ground almond, vanilla extract, lemon zest and milk in a mixing bowl. Using an electric beater, beat at medium speed until the ingredients are smooth and pale in colour.

4                 Stir in the cherries.

5                 Spoon the mixture into the prepared tin and bake for 1 hour -1 hour 20 minutes, or until a skewer inserted into the middle of the cake comes out clean.

6                 Leave to cool in the tin, and then transfer to a wire rack to cool completely. Dust the cooled cake with icing sugar before serving, if desired.

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