I couldn't resist making a cherry cake once I saw the delicious and plump cherries at M&S. these are completely different to the candied cherries we are used to. And the most apparent difference is the colouring!
To make this tea-time cherry cake you will need –
300g unsalted butter
300g self-raising flour
150g pure ground almonds
200g M&S Morello Cherries
Start off by beating the butter and the sugar together until the butter turns pale and creamy. Next add the eggs one at a time beating well after every addition. Now in a separate bowl sift the flour and add the almonds and stir using a spoon to incorporate the two well.
Add the flour slowly into the egg, butter mixture leaving about a third behind. Now switch the beater off and add the cherries into the remaining almond flour mixture. Stir slowly using a wooden spoon to coat the cherries with flour without breaking them.
Add the coated cherries and remaining flour into the cake mixture and stir gently using the same wooden spoon.
Pour the cake mixture into a 9inch non-stick cake pan and bake in a pre-heated oven at 160C for about 30 minutes.