Cherry Almond Cake Recipe

• 6 Eggs (beaten)
• A pinch of Salt
• 225 gm Butter (softened)
• 1 tsp Baking Powder (Soda)
• ½ tsp Almond Extract
• 225 gm Castor Sugar
• 275 gm Glace Cherry (halved)
• 65 gm Self Rising Flour (Maida)
• 175 gm Almonds (powdered)

• Butter a (9-inch) cake pan and line it with a wax paper.
• Preheat the oven to 350 degrees F.
• Combine together flour, baking powder, salt, powdered almonds and almond extract. Set aside.
• Arrange cherries on the bottom of the pan.
• Whisk together butter and sugar until light and fluffy.
• Stir in beaten eggs little by little. Don’t over beat.
• Mix in flour mixture and blend until smooth.
• Pour the batter into prepared pan and bake for 1 hour until toothpick test is done.
• Cool, slice and serve.