Save to your scrapbook

    Cherry & almond heart cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Cherry & almond heart cake

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes, plus cooling

    Serves: 12


    250g unsalted butter, softened
    180g dried cherries, roughly chopped
    175g self-raising flour, sifted, plus 1 tbsp extra for dusting
    300g golden caster sugar, plus 1 tbsp for the syrup
    5 large British Blacktail Free Range Eggs, at room temperature
    100g ground almonds, sifted
    10 whole cardamom pods, seeds finely ground
    ¼ tsp salt
    75g flaked almonds
    1 large orange, zest of all, 6 tbsp juice


    1. Grease a 23cm round springform tin, then line the base and sides with baking parchment. Preheat the oven to 180˚C, gas mark 4. Dust 140g cherries in 1 tbsp flour and set aside. Beat the butter and sugar together until creamy and light, then beat in the eggs, one at a time, adding 1 tbsp flour with the last egg.

    2. Add the remaining flour, the ground almonds, ground cardamom and salt, and fold in with a spatula. Fold in the floured cherries, 50g flaked almonds, the orange zest and 1 tbsp juice. Scrape into the tin and level the top. Arrange the remaining 40g cherries on top in a heart shape (be careful not to poke them in), then scatter the remaining 25g flaked almonds around. Bake in the middle of the oven for 55 minutes-1 hour, covering the cake loosely with foil after 45 minutes, until risen, golden and a skewer inserted in the middle of the cake comes out clean. Leave to cool in the tin on a wire rack.

    3. Transfer the cake to a serving plate and remove the paper. For the syrup, put the remaining 5 tbsp orange juice and 1 tbsp sugar in a small pan and boil for a few minutes until syrupy. Drizzle the syrup over the cake and serve just warm.

    Cook’s tip
    If you’re finding cardamom seeds hard to grind with a pestle and mortar, add 1 tsp of the sugar, which will help things along.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the February 2020 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores


    Average user rating

    3 stars