My German friend, Anya, first introduced me to this delicious almond cake. The original recipe is for a Raspberry Bakewell Cake from the BBC Good Food website. It is moist, crumbly, rich, and delicious with the addition of some fresh fruit.
The first couple times I tried this I used fresh raspberries.
It is actually a very easy cake to make. Just pulse all the ingredients (almond flour, self-raising flour, caster sugar, eggs, salt, butter) in the food processor until you get a smooth consistency. Then spread half the dough in a springform cake pan, spread the fruit, then dollop the rest of the dough on top. Finally, sprinkle some sliced almonds, and bake the whole thing at 350 degrees F for 50 minutes. When cool, decorate with powdered sugar.
This time around I used fresh cherries, as cherries and almonds traditionally go very well together.
Even with cherries instead of raspberries, this was a very satisfying dessert. It is definitely not a very sugary sweet cake. It is just right to enjoy with a nice cup of tea.