Gourmandises AcademyCooking Classes Cambridge
Gourmandises Academy
3 eggs
175 g unsalted butter (soft)
175 g of sugar (granulated or caster)
200 g of self raising flour
50 g of ground almonds
150 g of fresh pitted cherries (can use frozen)
Three TBSP of cherry rum or kirsch
A loaf tin, buttered and lined with parchment paper
Pre-heat your oven at 180º C
This has to be the easiest recipe ever as everything goes in one bowl. I use my kitchen aid with the whisk for this, you can use an electric whisk too, or do it by hand. Basically, mix all the ingredients together (except the cherries) until it’s nice and fluffy, then gently fold in the cherries. Pour the cake batter into the loaf and bake for 1¼ hours.
Before folding in the cherries into your cake batter, toss them into a bit of flour and then add them to your mix.