Ingredients :
Butter, at room temperature –
200 gms
Golden caster sugar – 200 gms
Eggs, beaten – 4
Self raising flour – 200 gms
Glaze cherries, chopped – 200
gms
Ground Almonds – 100 gms
Almond extract/ essence – 2-3
drops
Marzipan – 250 gms
Blanched Almonds, halved
lengthways – 50 gms
Icing Sugar – for dusting
Method :
Heat oven to 160°C. Grease a deep 20cm
round cake tin and line the base and
sides with greaseproof paper.
Put the butter and sugar in a bowl and
beat until light and creamy, 2-3 minutes.
Pour in the eggs a little at a time and
beta well after each addition. Mix in the flour one third at a time.
Fold in the cherries, ground almonds and almond extract until evenly
mixed. Spoon half the mixture into the tin.
Roll out the marzipan into 19cm circle. Lay this on top of the cake mixture
in the tin, and then cover with the rest of the mixture. Level with the back
of the spoon and scatter the almonds on top.
Bake for 1 ½ hours, covering with foil after 1 hour if it shows the signs of burning.
The cake is done when it shrinks away from the sides of the tin and a
skewer inserted in the centre comes out clean.
Cool in the tin for 20 minutes then turn out on a wire rack and leave to
cool completely.
filipino 