Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 175 grams | Butter or margarine; softened |
| 175 grams | Caster sugar |
| 3 | Eggs; beaten |
| 150 grams | Self raising flour |
| 50 grams | Plain flour |
| 3 tablespoons | Cornflour |
| (sift the flours together with the | |
| ; cornflour) | |
| 200 grams | Glac‚ cherries; washed, dried and |
| ; halved | |
| 45 millilitres | Ground almonds |
| A little shredded coconut or 4-6 crushed | |
| ; sugar cubes |
DECORATION
Preheat the oven to 180C/350F/gas 4. Grease and base line a 18cm loose based cake tin.
In a mixing bowl beat together well the butter, sugar, eggs and flours using either a wooden spoon or an electric mixer.
Toss the cherries into the ground almonds. Fold the cherries into the cake mixture with a metal spoon.
Spoon the mixture into a prepared tin smoothing out the surface, then make a slight hollow in the middle. Sprinkle on the coconut or crushed coarse sugar cubes.
Bake the cake for about 1¼-1 ½ hours or until well risen and golden brown.
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