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Cherry & Almond Lemon Cake

Submitted by JamJar aka Chutney Queen 25 March 2010

Use a 9" square lined cake tin. Cuts into about 16 pieces



300g glace cherries, 250g butter, 250g sugar, grated zest 2 lemons, 5 large eggs, 150g SR flour, 150g ground almonds, 3 tbns milk, 25g flaked almonds,TOPPING, 100g castor sugar, juice 2 lemons


Cream butter & sugar, stir in lemon zest & egg yolks. Fold in sieved flour, ground almonds & milk. Whisk egg whites to a peak and fold in. Turn into lined 9" cake tin & scatter with flaked almonds. Bake 180C/Gas 4 approx. 50 mins. Bring lemon juice, sugar & 100ml water to boil for 5 mins. Cool, & spoon over cake.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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