Cherry and honey cake recipe

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 411 calories / serving
  • Freezable
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131643 cherry and honey cake HERO

Preheat the oven to 170°C. Grease and line a 7 inch round cake tin.

In a large mixing bowl, beat together the butter, sugar, honey, flour, ground almonds, eggs and vanilla extract using an electric hand-held whisk until smooth; usually 1-2 minutes.

Spread a little of the cake batter onto the base of the prepared cake tin and then spoon the cherry jam on top making sure it is even. Spoon the rest of the cake batter on top and bake for 20-30 minutes until a cake tester comes out clean when inserted into the centre of the cake.

Remove and allow it to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. When ready to serve, cut a portion from the cake and return the cake back to the tin for presentation.

  • Ingredients

  • 110g unsalted butter, softened
  • 110g self-raising flour, sifted
  • 50g caster sugar
  • 60ml runny honey
  • 25g ground almonds
  • 2 eggs, beaten
  • 1tsp vanilla extract
  • 200g cherry jam
  • Energy 1725kj 411kcal 21%
  • Fat 20g 29%
  • Saturates 10g 50%
  • Sugars 39g 44%
  • Salt 0.2g 4%

of the reference intake
Carbohydrate 55g Protein 5.1g Fibre 1.3g


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