pre heat oven to 160/140/Gas 3 and line a 20cm/8 inch round loose bottom cake tin. You can rinse the cherries first - this makes them lighter and reduces the risk of them sinking.
Beat the sugar and softened butter together and once done, one at a time, beat in the eggs
Add the almond extract and then fold in the flour, baking powder and ground almonds, a little at first then, gradually, the rest.
Gently stir in the cherries and milk. Then turn the mixture into a lined 8 inch / 20cm round loose bottom cake tin. Sprinkle the polenta on top.
Bake in a pre heated oven at 160/140/Gas 3 for about 75 minutes. Cool in the tin. Eat.
Don't worry if the cherries all sink - this often happens even if you wash the cherries
- 200.0g Sugar
- 200.0g Castor sugar
- 4.0 Free range eggs
- 0.0tsp Almond extract
- 150.0g Self raising flour
- 100.0g Ground almonds
- 1.0tsp Baking powder
- 200.0g Glacé cherries rinsed & halved
- 100.0g Milk
- 1.0Tbsp Polenta