Name: Cherry madeira cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 175g unsalted butter softened, plus extra for the tin; 175g golden caster sugar; 3 eggs; ½ tsp vanilla extract; ½ tsp almond extract; 200g self-raising flour; 100g ground almonds; 2 tbsp milk; 200g ripe cherries halved and stoned

A whole madeira cake cut into slices with a cup of tea on the side

175g unsalted butter
softened, plus extra for the tin
175g golden caster sugar
3 eggs
½ tsp vanilla extract
½ tsp almond extract
200g self-raising flour
100g ground almonds
2 tbsp milk
200g ripe cherries
halved and stoned

Method

step 1
Heat the oven to 170C/150C fan/gas 3. Lightly butter a 900g loaf tin and line with baking paper. Beat together the butter and sugar in a large bowl using an electric whisk or in a stand mixer until light and fluffy.
step 2
Beat in the eggs one at a time, adding a spoonful of flour if the mixture begins to curdle. Stir in the vanilla and almond extract, then fold in the remaining flour and almonds. Add the milk and stir until smooth. Stir in the cherries.
step 3
Scrape the batter into the tin and bake for 55 mins-1 hr or until risen and golden. If it starts to brown too quickly, cover with foil. Cool for 15 mins in the tin, then transfer to a wire rack and cool completely before slicing to serve.