175g Caster Sugar
2tsp Almond Essence
3 Eggs – beaten
75g Flaked Almonds
1 Lemon – Grated Rind
100g Plain Flour
100g Self-raising Flour
200g Cocktail Cherries – well drained and cut in half
Pre-heat over to 160c / 325 / Gas 3. Line a 20cm deep cake tin with greased non-stick baking paper.
Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
Place the butter and sugar in a large bowl and cream together. Add the almond essence and then gradually add the eggs beating well in between each addition. Stir in 60g of flakes almonds and the lemon rind.
Fold in both flours and then gently fold in the cherries. Spoon the mixture into the prepared tin and level the surface.
Sprinkle the remaining almonds over the surface and then bake for approx. 1 hour 10 minutes until golden.
Remove from the oven and allow to cool on a wire rack. Lightly dust with icing sugar before serving.