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Cherry, Chocolate & Almond Cake

Sat, 7 July 2018

Cherry, Chocolate & Almond Cake

Ingredients:

200g butter

200g soft light brown sugar

3 eggs

150g self raising flour

50g ground almonds

1 tsp almond extract

2 tblsp milk

100g milk chocolate, chips or chopped

150g fresh cherries, pitted & halved

For the topping: 50g melted milk chocolate & 50g toasted flaked almonds

Optional: 100 ml cream, lightly whipped to fill the centre. You can also add a little cherry extract to this if you have it.

 

Method:

1.  Preheat the oven to 180˚C, 160˚C Fan, Gas Mark 4. Line a 92 tin

2.  Make sure the butter is fairly soft, put into the microwave for 20 secs if necessary. Cream the butter and sugar together well, using an electric whisk or mixer if possible. This will take up to five minutes.

3.  Add the eggs in, one by one, mixing between each one. Don’t worry if it looks curdled, the flour will rectify this. Add the milk and almond extract and mix well.

4.  Fold in the flour, ground almonds, chocolate and cherries and place in the oven for about 45mins or until cooked through.

5.  Check by placing a skewer in, it should come out clean and dry. If the cake starts to brown too much within the first 30mins of baking, place a sheet of tin fill over the top, loosely securing the sides.

6.  If desired, cut the cake in half widthways and spread the cream over the bottom half. Top with the other half of the cake.

7.  Decorate by using a fork to drizzle the melted chocolate over and top with both the fresh cherries and the flaked almonds.