Cherry cake can be made with a variety of cherries, including dried, glazed, sour or even maraschino cherries. It works well as a breakfast cake served with coffee or as a dinner dessert with whipped cream or ice cream. Adding more cherries halfway through baking keeps some of the cherries at the surface of the cake, avoiding the common problem of the heavy fruit all ending up at the bottom of the pan.
This delicious cake is ideal for making when the cherry harvest is abundant.
Preheat the oven at 350ºF/180ºC. Line or grease the cake pan.
Add flour to the mixing bowl and rub in the butter with the tips of your fingers. Do this until the mixture resembles breadcrumbs.Add the ground almonds and sugar and mix in well.
Crack in the eggs one at a time and mix in. Stir in the milk and cherries.
Mix until all ingredients are combined but take care not to mix too much.
Pour the mixture into the prepared cake pan. Using a spatula, smooth the top of the cake. Scatter the flaked almonds over the top of the cake.
Place in the oven and bake for 1 hour 10 minutes, or until the cake is firm to touch and golden in color. An inserted skewer should come out clean.
Remove from the oven and leave in the pan for 10 minutes to cool. Turn out onto a wire cooling rack to finish cooling.
Enjoy the yummmy cake.