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| cherry and almond cake |
| ingredients; 200g butter at room temoerature 200g caster sugar 4 eggs beaten 200g self-rising flour 200g glace cherries chopped 100g ground almonds 2-3 drops almond extract 250g marzipan 50g blanched almonds halved lengthways icing sugar for dusting |
| 1 preheat the oven 160c grease a deep 20ch round cake tin and line the base and sides with greaseproof paper 2 put butter and sugar in bowl and beat until light and creamy 2-3 minutes. pour in the eggs a little at time and beat well after each addition. miz in th flour one third at a time 3 fold in the cherries, ground almonds and almond extract until evenly mixed. spoon half the mixture into the tin 4 roll out the marzipan to a 19cm circle lay this on top of the cake mixture in the tin, then cover with the rest of the mixture level with the back of a spoon and scatter the almond on top 5 bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning the cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean leave to cool in the tin for 20 minutes then turn out onto a wire rack and leave to clool completely dust with icing sugar before serving |
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