CHERRY AND ALMOND CAKE

Preparation Method :

• Grease a deep 23 cm (9 inch) loose-bottomed round cake tin and line the base and sides with greaseproof paper. Grease the paper.
• Arrange the cherries in the bottom of the tin.
• Cream the butter and sugar together until pale and fluffy. Beat in the eggs a little at a time, adding a little of the flour if the mixture shows signs of curdling.
• Sift in the remaining flour and salt, then add the ground almonds and almond flavouring.
• Turn the mixture into the prepared tin and bake at 180°C (350°F) mark 4 for 1 hour, until firm to the touch.
• Cover with greaseproof paper if browning too quickly. Leave in the tin to cool. When the cake is cold, remove from the tin and dredge the top with icing sugar to decorate.