PRUE LEITH’S CHERRY AND ALMOND CAKE

SERVES 12

● 150g dried cherries, preferably Bing

● 40g ground almonds

● 270g plain flour

● 2tsp baking powder

● 115g unsalted butter at room temperature, plus extra for greasing

● 210g caster sugar

● 3 medium eggs

● 1 / 2 tsp almond extract

● 190ml whole milk

● 120g chilled marzipan, coarsely grated

● 30g flaked almonds

STEP 1 Heat the oven to 160ºC/fan 140ºC/gas 3. Grease the sides of a deep 20cm round cake tin and line the bottom with baking parchment.

STEP 2 Put the cherries in a heatproof bowl, cover with boiling water and soak.

STEP 3 Spread the ground almonds on a baking tray and toast in the oven for 3–4 mins. Leave to cool. Sift the flour and baking powder and stir in the toasted almonds.

STEP 4 In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, followed by the almond extract. Beat in half the flour mix, followed by half the milk. Add the remaining flour mix, then the remaining milk. Beat only until everything is incorporated and there are no streaks of flour.

STEP 5 Drain the cherries, then squeeze and pat dry. Chop into the size of currants. Add the cherries and marzipan to the cake mix and stir to distribute evenly. Transfer the mixture to the cake tin. Sprinkle over the flaked almonds.

STEP 6 Bake in the oven for 60–70 mins. If the top is browning too quickly, cover the cake loosely with foil for the remaining time. When ready, it should be well risen and golden. A skewer inserted into the middle should come out clean – if it doesn’t, give it another 5 mins.

STEP 7 Remove from the oven and cool in the tin for 20 mins, then turn out onto a wire rack to cool completely. ● The Vegetarian Kitchen by Prue Leith and Peta Leith (Bluebird, £25)