Cherry, almond and olive oil cake
This cake is inspired by Nigela’s recipe in How to be a Domestic Goddess . As usual, I have replaced the butter in the recipe for Negra Harvest Olive Oil, the foundation of my everyday cooking, as it always was when I was growing up in Spain.
I made it for the first time in 2012, with my daughter, for her reception teacher’s visit. It was a success!
Ingredients
200g natural-coloured glace cherries
250 g self-raising flour
200 ml Two&One Negra Harvest Olive Oil
175 g caster sugar
3 large eggs (beaten)
2 – 3 drops almond essence
100 g ground almonds
6 tablespoons milk
Cooking time 50-60 mins – Serves 10
Method
Preheat the oven to 170ºC and prepare the tin with a coat of Two&One Negra Harvest Olive Oil and a dusting of plain flour. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
Blend the Two&One Negra Harvest Olive Oil and sugar. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into an oiled and floured 1lb loaf tin or a 7 inch round tin and bake for ¾-1 hour, or until a cake-tester comes out clean.
Leave in the tin on a wire rack until completely cooled.
