Ingredients
- unsalted butter 200g, very soft
- seedless raspberry or smooth apricot jam 2 heaped tbsp
- cherries 500g, pitted weight
- golden caster sugar 200g
- orange 1, zested
- ground almonds 100g
- self-raising flour 150g
- salt 1/2 tsp
- vanilla extract 1 tsp
- Greek yoghurt 100g, plus more to serve if you like
- almond extract few drops, optional
- eggs 4 large
Method
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Step 1
Heat oven to 160c/fan140c/gas3. Butter a 23cm round springform tin, then line the base with baking parchment. Spread most of the jam over the bottom of the tin, then add the cherries in an even layer.
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Step 2
Put the butter into a mixing bowl, add the remaining ingredients, then use electric beaters to mix everything to a smooth, thick cake batter. Try not to overbeat once it’s come together.
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Step 3
Spoon the batter evenly over the cherries, level the top, then put into the oven, making sure there’s a tray or similar underneath on the shelf below as the cherries can drip a little. Bake for about 1 hour, or until golden and risen and a skewer comes out clean when inserted into the middle of the cake (if not, give it another 10 minutes). Cool in the tin for at least 30 minutes, then unclip and turn upright onto a cake plate.
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Step 4
Warm the remaining jam and brush it over the top of the fruit. Serve just-warm, with dollops of greek yoghurt, if you like.
Nutritional Information
- Kcals 422
- Carbs 42.8g
- Protein 7.5g
- Fat 25.8g
- Salt 0.51g
- Fibre 1.2g
