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Cherry & almond heart cake
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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.
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.
This recipe appeared within the February 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2020.
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