INGREDIENTS
by Mary Berry

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Cakes and baking

Buyer's guide

Check the sell-by date.

Storage

Store sealed in a cool, dark place.

Preparation

Glacé cherries are very sticky. If baking them in a cake or bread, rinse off the sugar syrup, dry thoroughly and chop as required before adding to your batter or dough: this prevents the cherries from sinking to the bottom of the cake or bread.

Glacé cherries have an affinity with almonds, lemons, chocolate, butter and richly spiced dried fruits. Almond-flavoured maraschino cherry stones are used to make kirsch and Maraschino liqueur.