Try John Whaite's cherry and almond torte for a real summer treat.
The wonderful weather has meant that the normally short cherry season looks set to be longer which means more local produce at good prices!
170g salted butter, at room temperature
170g caster sugar
3 medium eggs
1/2 -1 teaspoon almond extract
170g ground almonds
1 tbsp cornflour
About 10 glacé cherries
For the glaze & icing finish:
50g caster sugar
50ml amaretto liqueur (optional but so worth it)
2 tbsp seedless raspberry jam
Icing sugar - around 100g to around 1 to 2 teaspoons water
Preheat the oven to 180C/160C fan.
Beat the butter and sugar together in an electric mixer with paddle attachment, or in a mixing bowl with a handheld electric whisk.
When the sugar has more or less dissolved into the butter, add the eggs and the almond extract and beat until mixed. Toss in the ground almonds and cornflour and beat until a smooth batter forms.
Pour into a prepared 20cm tin, then dot the cherries into the mixture.
Bake in the preheated oven between 30 and 40 minutes or until cooked through. Check this by using a skewer - insert into the centre and if it comes out reasonably clean that’s done. Tip: With flour-based cakes the skewer should be completely clean but as this is almond based, the natural oils from the almonds will release keeping it moist hence the ‘reasonably clean’ skewer.
Whilst the torte bakes make the syrup: boil together the sugar and water for a few minutes, then remove from the heat and add the amaretto if using.
Lightly toast the almonds.
Once the cake comes out of the oven, give it a good painting in the syrup whilst it is hot as this makes the syrup nice and sticky, allow to cool.
Once cool, beat the jam to slacken, then spread over the top of the cake, drizzle over with icing sugar and sprinkle toasted almonds.