serves
8
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 150 g butter, cut into small pieces
- 150 g caster sugar
- 1 lemon, zested finely
- 3 eggs
- 150 g self-raising flour
- 50 g almond meal
- 80 g skinned, roasted hazelnuts, crushed into 2–3 pieces
- 30 large cherries, pitted
- 2 tbsp caster sugar, for dusting
- 2 tbsp smooth apricot jam
Instructions
Preheat the oven to 180°C. You need a well-buttered and floured 22 cm lift-out cake tin for this.
Using an electric beater, cream the butter, sugar and lemon zest for a few minutes.
Add 1 egg at a time and beat well. Then on low speed carefully add the self-raising flour, almond meal and roasted hazelnut pieces, beating until just mixed.
Carefully pour the mixture into the prepared tin and flatten the top. Top with the pitted cherries, keeping them about 1 cm away from the sides of the tin and pressing them about ½ cm down into the mixture. Dust the top with the extra caster sugar.
Bake in the preheated oven for about 20-25 minutes until the cake is cooked.
Remove the cake from the oven and rest it for 15 minutes before carefully turning it out. Brush the top of the cake with the reheated jam and allow the cake to cool before serving.
It's nice served with cream or ice-cream.
Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
