This marbled cherry and almond cake will go down a storm at any dinner party.
Ingredients
- 175g butter, softened
- 150g caster sugar
- 2 medium eggs, beaten
- 1 tsp vanilla extract
- 4 tbsp milk
- 150g self-raising flour
- 100g ground almonds
- 6 tbsp Bonne Maman Red Cherry Conserve
- 15g flaked almonds
- Icing sugar, to dust
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. Line the base and sides of a 900g loaf tin with baking paper.
- 2. Put the butter, sugar, eggs, vanilla, milk, flour and ground almonds into a mixing bowl and beat with an electric whisk for 2 minutes until well combined.
- 3. Spoon half the cake mixture into the prepared tin and spread level with the back of a spoon. Spoon over the red cherry conserve and spread nearly to the edges of the cake mixture. Spoon over the remaining cake mixture to cover. Scatter over the flaked almonds and bake for 1 hour-1 hour 15 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
- 4. Cool in the tin for 15 minutes, then turn out, discard the lining paper and allow to cool completely on a wire rack. To serve, dust with icing sugar and decorate with fresh rose petals, if you like.