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


  • 225gbutter/margarine
  • 225gcaster sugar
  • 225gself-raising flour
  • 4 eggs
  • 115gcherries
  • 1/2 tsp baking powder
  • 5ml almond extract
  • 60gbutter/margarine
  • 115gicing sugar
  • 5ml almond extract


  1. Grease and line two 18cm tins and preheat the oven to 180C/ gas mark 4.
  2. Chop up the cherries and toss in a teaspoon 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.