Cherry Almond Cake recipe

An elegant cake to serve for a formal tea party — worthy of your best china plates and fine table linen.

Serves 10-12

1 cup (100gm) flour (maida)
½ cup (65 gm) oil
¾ cup (100 gm) powdered sugar
2 eggs
1 tsp baking powder
½ cup (50 gm) glace cherries – cut into round slices
½ cup (40 gm) almonds – chopped roughly
2-3 drops almond essence Grease and dust with maida, an 8” x 4” loaf tin.

Preheat oven to 150°C/300°F

Sieve flour & baking powder and keep aside in a paraat (shallow bowl).

Keeping aside a few cherries and almonds for the top, lightly mix the chopped fruit (cherries and almonds) with the sieved flour.

Beat sugar and eggs in a pan till frothy.

Add oil gradually and keep beating all the time.

Add the flour to the egg batter. Beat well.

Add essence and mix well. The batter is quite thick but it should be such that you can spoon it out.

Put into the prepared tin. Sprinkle the chopped fruit on top.

Bake in the preheated oven at 150°C/300°F for 1 hour.

When cake is done remove from oven. Let it cool for 10 minutes and then remove from the tin.