Noreen's Almond Cherry Cake
115g unsalted butter, softened
100g granulated sugar
2 large eggs
1 teaspoon vanilla extract
70g plain flour
1 tspn baking powder
170g almond flour*
Icing sugar, to sprinkle on top (optional
*To make almond flour, place blanched
almonds in a food processor or blender
and pulse until you get a fine, grainy consistency.
1. Preheat oven to 180C/160C (fan), Gas 4. Butter an 8x8" tin.
2. In a medium bowl sift together flour and baking powder. Add almond flour and mix. Set aside.
3. Beat together butter and sugar until light and fluffy. Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don’t worry if the batter looks a bit curdled. Add flour mixture and beat just until combined. Do not over-mix.
4.Spread the batter into prepared baking tin and smooth the top. Arrange cherries on top of the batter.
5. Bake for 30-35 minutes until a skewer inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. Sprinkle the top with icing sugar, if you like.
No photo, because, um, we ate it all!