Cherry And Almond Cake

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• 8 ounces butter, at room temp
• 8 ounces sugar
• 4 eggs, beaten
• 8 ounces self rising flour
• 8 ounces glace cherries, chopped
• 4 ounces ground almonds
• 2 -3 drops almond extract
• 9 ounces marzipan
• 2 ounces blanced almonds, halved lengthways
• icing sugar, for dusting

Recipe

• 1 preheat oven to 160*c (325*f) grease a deep 8 inch round cake tin and line the base and sides with wax paper.
• 2 cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
• 3 pour in eggs a little at a time, beating well after each addition.
• 4 mix in the flour one third at a time.
• 5 fold inthe cherries, ground almonds and almond extract until evenly mixed.
• 6 spoon half into the tin.
• 7 roll out the marzipan to a 7 1/2 inch circle.
• 8 lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
• 9 level with the back of a spoon and scatter the almonds on top.
• 10 bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
• 11 the cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
• 12 leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
• 13 dust with icing sugar before serving.