I’ll have to confess this is another recipe I’m pinching from the boyfriend. Since he’s been around, he’s definitely stealing my baking crown, regularly making his own bread and puff pastry. So lately I’ve been sticking with the savouries and letting him take over with the cakes. He’s now got into the habit of baking something for the house every time he comes to stay at mine and a few weeks ago rustled up this gorgeous cake which went down very well with my family.
150g caster sugar (plus 1tbsp for the cherries)
150g plain flour
1 tsp baking powder
150g unsalted butter, softened
150g tinned pitted black cherries, drained
a couple of sprigs of lavender, finely chopped
(1tsp lavender essence if you don’t have a plant in your garden)
75g ground almonds
1 tbsp demerara sugar
1. Preheat the oven to 180°C. Grease a loaf tin/dish with a little butter.
2. Chop the cherries and place in a bowl, sprinkle over the 1tbsp sugar and set aside while you continue with the recipe.
10. Bake for 50-60 minutes. To check the cake is cooked pierce it with a skewer and if the skewer comes out clean it is baked through.
11. Remove from the oven and leave to cool. Remove from the tin and leave to cool.