Glacé cherries 250g (9oz)
Ground Almonds 85g (3oz)
Plain flour 200g (7oz)
Baking Powder 1 tsp
Unsalted Butter 200g (7oz)
Caster sugar 200g (7oz)
Large Eggs x3
Lemon x1 zest and juice
Preheat the oven to 180° / 350° F / Gas Mark 4 . Grease a 20cm – 8inch round tin, or a loaf tin.
Cut the cherries into quarters and stir together with the ground almonds and 1 tbsp of the flour.
Sift the remaining flour in a separate bowl with the baking powder. Cream together the butter and sugar, and gradually add the eggs one by one. Add the flour mixture and fold into the creamed mixture.
Finally, fold in the cherry mixture with the batter and grate in the lemon zest and squeeze in the juice of the lemon.
Spoon mixture into the cake tin and bake for 1hr or until golden brown and cooked throughout.
N.B. I broke the rules a little with this recipe – I only used 50g of Ground Almonds, and I reduced the amount of sugar by using 160g of Sugar. The cake remained sweet, but just saved toothache!
Always wash the outside of the lemon before grating, and use a lemon juicer to avoid picking out seeds from the batter.