Print

Mary Berry Cherry and Almond Cake

Mary Berry Cherry and Almond Cake
Print Recipe
Print Recipe

Mary Berry Cherry and Almond Cake is a traditional British sponge made with glacé cherries, butter, flour, ground almonds, sugar, and almond extract. The cherries are coated in flour so they remain evenly spread, and the almonds give the cake a soft, moist crumb with a hint of nutty aroma.

Ingredients

Scale

  • 200g glacé cherries

  • 150g butter (softened)

  • 150g caster sugar

  • 3 large eggs

  • 175g self-raising flour

  • 50g ground almonds

  • 1 tsp baking powder

  • ½ tsp almond extract

  • 2 tbsp milk

  • Handful of flaked almonds (optional, for topping)

Instructions

Step 1: Prepare the cherries

Rinse the glacé cherries to remove excess syrup, pat them dry, halve them, and toss lightly in a tablespoon of flour.

Step 2: Cream butter and sugar

Beat the softened butter with caster sugar until pale, creamy, and well-blended.

Step 3: Add the eggs

Whisk in the eggs one at a time, ensuring each is incorporated before adding the next.

Step 4: Mix the dry ingredients

Combine the self-raising flour, baking powder, and ground almonds to distribute everything evenly.

Step 5: Bring the batter together

Fold the dry mixture into the wet mixture, adding almond extract and milk to create a smooth, soft batter.

Step 6: Add the cherries

Gently fold in the prepared cherries, keeping them evenly distributed without overmixing.

Step 7: Fill the cake tin

Spoon the batter into a lined cake tin and smooth the top with a spatula. Scatter flaked almonds on top if using.

Step 8: Bake the cake

Bake at 160°C (320°F) for 45–55 minutes until golden and a skewer inserted into the centre comes out clean.

Step 9: Cool before slicing

Allow the cake to cool in the tin before transferring it to a rack to cool completely.

Find it online: https://maryberrycooks.co.uk/mary-berry-cherry-and-almond-cake/