Almond - Cherry Jam Cake
This almond flavoured cake is lovely and moist on it's own. You could easily leave off the icing - it makes the cake very sweet but does add that touch of pretty. For a week day cake we would recommend leaving off the icing for a healthier option.
Ingredients
- 200 g butter well softened, plus extra for greasing
- 200 g caster sugar
- 100 g ground almonds
- 100 g self-raising flour
- 1 tsp baking powder
- 1/2 tsp almond extract or essence
- 4 egg [large or use 5]
- 120 g cherry Jam
- 1 tbsp flaked almonds [toasted]
For the Icing - optional
- 175 g icing sugar
- 6 tsp lemon juice
Instructions
- Heat oven to 180C and make sure there’s a shelf ready in the middle of the oven. Butter and line the bases of 2 x 20cm round sandwich tins with baking paper.
- Using electric beater (or a blender), beat together all the cake ingredients with a pinch of salt until very smooth, then spoon into the tins and level the tops by tapping the base of the tin on a table top. (Important step to get the top smooth and get air out. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.
- When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on. (If making icing).
- When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with almond flakes and leave to set for a few mins before cutting.
Notes
It may look like there is too little batter however it will rise to form two thin sponges. As long as the batter covers the base of each tin it will be enough. It is a thick batter.
Tried this recipe?Let us know how it was!
