Castella Imports

Sour Cherry Cake


4 ½ Oz. Un-Salted Butter
¾ Cup Super Fine Sugar
2 Eggs (lightly beaten)
1 Cup Ground Almonds
1 Cup Self-Raising Flour (sifted)
½ Cup All-Purpose Flour (sifted)
½ Cup Milk
1 Lb. 8 Oz. Morello Cherries (well drained)
½ Tsp. Regal Pure Almond Extract


  1. Preheat the oven to 350° degrees F.  Grease and flour a fluted 9" inch pan.  Make sure to shake out the excess flour.
  2. Beat the butter and sugar with an electric mixer until pale in color but not creamy.  Add the egg and pure almond extract gradually, beating well.  Stir in the ground almonds, and then fold in the sifted flours alternating with the milk.  Gently fold in the drained cherries.  Make sure they are drained well.  You may coat them with flour so they don not sink to the bottom of the cake while baking.  Spoon the mixture into the prepared baking dish and smooth the surface before baking.
  3. Bake for 50 minutes, or until a skewer comes out clean when inserted into the centre of the cake.  Leave to cool in the baking tin for 20 minutes before turning out onto a wire rack to cool completely.  If desired, dust with confectioner’s sugar before serving.

Serves 8-10

Note:  This cake is best when eaten on the day it’s made.