As regular readers to my blog will know, I am often making recipes based on whatever I can lay my hands on in my house that day. I rarely stick to recipes , despite my huuuge collection of recipe books! Often my recipes are an accident because I have an idea but when I go to make it, I am an ingredient short, for example.
Anyway, the other day I wanted to make a cake for playgroup and when I looked into my baking drawer, I discovered that I did not have enough flour to make a cake, buuut I did have some ground almonds. I also found that I had some glace cherries and some chocolate buttons (sssh don’t tell the boys I used some of theirs!) , and some ready made chocolate buttercream. Hence, I decided to make a Cherry and Chocolate Cake with the flavour of almond which, might sound like a very odd flavour combination, but it worked and it was deeeelicious!
Here is how I made it
- 200g unsalted butter
- 150g self raising flour
- 50g ground almonds
- 4 eggs
- 200g caster sugar
- 100g glace cherries, halved
- 25g chocolate buttons/ chips
- 1 tub of Betty Crocker chocolate buttercream
- Pre heat the oven to 18oC / 160o C (fan)
- grease and line 2 x 8 inch cake tins
- cream the butter and sugar together for about 5 minutes until pale and fluffy
- meanwhile dust the cherries in a bowl with a little of the flour
- once the butter and sugar have been creamed, add the eggs and a spoonful of the flour and beat well for a few more minutes
- add the remaining flour and the ground almonds and fold in lightly
- carefully stir through the cherries and chocolate buttons/chips
- divide the batter into the two tins and cook in the oven for 20-25 minutes until risen and cooked right through
- Once the cake has cooled completely, sandwich the sponges with the buttercream and it is ready to serve - flower is optional of course 😉
Perfect for a sunny day with a glass of something cold or, if like me, a cup of tea!