With the rain dripping down the kitchen pane and the endless heavy grey days, there was an urgent need for a tea-time treat! Almost a whole month devoid of sunshine was more than enough motivation to make me break my healthy eating phase and seek some solace in a moreish cake. I was rooting in my baking cupboard to see what was forgotten at the back and I discovered some glace cherries – leftover from my Xmas pudding, more than five months old! They have a ridiculously long shelf life so were thankfully still good to use.
Glace cherries are not my favourite ingredient by a long way but in a Bakewell tart combined with almonds surely it would turn out a winner? And a winner it was, especially eaten still warm from the oven and washed down with a steaming mug of tea. The dreary, wet weather mattered no more. The subtle almond and moist cherry filling encased in a satisfying crust was delightful, and, trust me, you will eat more than you intended! Resistance will be futile.
I had recently bought some cute individual cake tins that were un-christened so they were perfect for this recipe. Alternatively, you can use a 20cm spring bottomed cake tin. These were a surprising hit for me and I will definitely be making them again, perhaps with fresh cherries, raspberries or blueberries when summer finally arrives.
Makes 4 individual or 1 large cake
20 minutes preparation, 30 or 50 minutes to cook depending on cake tins size useds
140g ground almonds
140g butter, softened
140g golden caster sugar
140g self raising flour
1 tsp vanilla extract
250g glace cherries, halved2 tbsp flaked almonds
- Heat oven to 180/4 and grease and line the base of cake tins.
- Using an electric whisk cream together the butter and sugar in a large mixing bowl until pale and fluffy.
- Lightly whisk the eggs and vanilla extract in a separate bowl. Add to the creamed butter gradually whilst whisking between each addition. Don’t worry if it curdles slightly as it will come together once you add the dry ingredients.
- Sift the flour into the bowl and fold the ground almonds and cherries into the mixture carefully. It will be a thick paste and doesn’t possibly look like it will produce a fluffy cake at all.
- Spread the mixture as evenly as you can into the cake tins. It’s a sticky customer and I found my fingers worked best. Scatter with the flaked almonds and bake in the oven for 30 minutes for individual or 50 minutes for the large cake until golden.
- Cool slightly and remove from the tin. Dust with icing sugar and serve with a cup of tea.