Cherry and almond cake

There are some new seasonal bakes in the tea room this month, including this tasty cherry and almond sponge. Here's the recipe so you can try it yourself at home, you only need basic store cupboard ingredients.

Cakes and bakes
Sheffield Park cherry and almond cake
  • Preparation time 30 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 8


  • 225g/8oz butter/margarine
  • 225g/8oz caster sugar
  • 225g/8oz self raising flour
  • 4 eggs
  • 115g/4oz cherries
  • 1/2 tsp baking powder
  • 5ml almond extract
  • 60g/2oz butter/margarine
  • 115g/4oz icing sugar
  • 5ml almond extract


  1. Grease and line two 7"/18cm tins and pre-heat the oven to 180 degrees celcius/ gas mark 4/356 fahrenheit
  2. Chop up the cherries and toss in a tsp of flour. Set aside for later
  3. Beat together the butter, sugar and almond extract until light and fluffy
  4. Beat in each egg individually, adding a tablespoon of the flour with the last egg to prevent it curdling
  5. Fold in the flour, baking powder and cherries then split between the two tins. Bake for 20-25 minutes
  6. Whilst the cakes are cooking and cooling, beat together the frosting ingredients until light and fluffy
  7. Sandwich together the two sponges once cool and dust with icing sugar.