Cherry Cake

  1. Cream margarine and sugar.
  2. Add egg yolks beat well then add flour, milk, glace cherries, ground almonds and essence.
  3. Beat eggs whites until stiff and fold into the mixture.
  4. Turn mixture into a greased and lined 7" cake tin.
  5. Bake at 160°c (325°f Gas mark 3) for 75 minutes.
  • 300g/12oz Neills Golden Fleece flour
  • 200g/8oz Caster Sugar
  • 200g/8oz Margarine
  • 150g/6oz Glace Cherries
  • 50g/2oz Ground Almonds
  • 1 Teaspoon Almond Essence
  • 4 Eggs, separated
  • 120ml of Milk