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Dinner with Rukmini
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Cherry and Almond Cake
Introduction from Rukmini Iyer
I cannot pass a bakery selling cherry and almond cakes without going in to get a slice – particularly welcome after or during an outing with the pup. For me, this is a perfect all-day cake – just make sure to use the nice bright red glacé cherries for full retro impact.
Ingredients
Essential kit
You will need: a lined 20cm x 26cm roasting tin and a wire rack.
Method
Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together until smooth, then beat in the eggs one at a time.
Gently fold in the self-raising flour, ground almonds and baking powder, taking care not to overmix. Spoon the batter into a lined 20cm x 26cm roasting tin.
Scatter the glacé cherries and flaked almonds over the cake, then transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted comes out clean.
Leave the cake in the tin for 5 minutes, then gently lift it out on to a wire rack and leave to cool briefly before serving warm or at room temperature.
Any leftovers will keep well in an airtight tin in a cool room for 2–3 days.
FOR GLUTEN-FREE: Substitute gluten-free flour for the ordinary flour.
Preview
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From the book
The Sweet Roasting Tin
75 laid-back bakes from the author of The Roasting Tin series
From traybakes to tarts, cupcakes to cookies
With recipes for every season, occasion and skill level
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