By Annabelle White
This cake is super with any fresh summer fruit, if cherries are getting hard to source just use sliced and peeled peaches or sliced apricots or plums or nectarines. The custard inclusion makes it ultra moist.
175g butter, softened
¾ cup caster sugar
2 cups self raising flour, sifted
½ cup ground almonds
1 cup milk
¾ cup thick vanilla custard
300g fresh cherries that have had their stone removed and cut in half
½ cup flaked almonds
Custard and icing sugar, to serve
Preheat oven to 180 deg C or 160deg C fan bake. Grease a 6cm deep, 22cm (base) round cake tin. Line base and side with baking paper, allowing a 3 cm overhang around top.
Using your cake mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, almond meal and milk.
Spread half the mixture into the prepared tin. Top with custard. Arrange cherries over custard. Spoon remaining mixture over cherries. Using a spatula, smooth top. Sprinkle with almonds.
Bake for 1 hour to 1 hour 15 minutes or until golden and the skewer inserted into centre comes out clean (cover loosely with foil if over browning). Stand in pan for 15 minutes. Turn upright onto a wire rack to cool. Dust with icing sugar.
Serve with custard and/or your fruit purée.