This is a rich fragrant almond cake, moist and a bit buttery, and also very easy to make. The recipe is taken from The Australian Women's Weekly "Little Squares and Slices" issue.
Ingredients:
170 g butter, softened
165 g caster sugar
3 eggs
120 g ground almonds
50 g flour
300 g frozen cherries (fresh ones are perfect too, pitted and halved)
20 g flaked almonds
icing sugar for sprinkling
Method:
Preheat oven to 180 C.
Beat butter and sugar in a bowl with electric mixer until light and fluffy.
Beat in eggs one by one until combined.
Stir in ground almonds and sifted flour.
Spread mixture into greased and lined 20 x 30 baking tin (I used 20 x 20 silicone mold this time).
Top with cherries, pressing down gently.
Sprinkle with flaked almonds.
Bake about 30 minutes. Cool slice in pan.
Dust the slice sifted icing sugar before cutting.
Serve warm or at room temperature. Enjoy with a cup of tea or coffee!
Bon Appetit!
