- Cream margarine and sugar.
- Add egg yolks beat well then add flour, milk, glace cherries, ground almonds and essence.
- Beat eggs whites until stiff and fold into the mixture.
- Turn mixture into a greased and lined 7" cake tin.
- 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