| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Food networ, Food3 |
12 |
servings |
INGREDIENTS
| 175 |
g |
Butter or margarine; softened |
| 175 |
g |
Caster sugar |
| 3 |
|
Eggs; beaten |
| 150 |
g |
Self raising flour |
| 50 |
g |
Plain flour |
| 3 |
tb |
Cornflour |
|
|
(sift the flours together with the |
|
|
; cornflour) |
| 200 |
g |
Glac. cherries; washed, dried and |
|
|
; halved |
| 45 |
ml |
Ground almonds |
|
|
A little shredded coconut or 4-6 crushed |
|
|
; sugar cubes |
INSTRUCTIONS
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 1 1/4-1 1/2 hours or until well risen and golden
brown.
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