My cousin and great friend Graeme Moran loves to recount the time he invited the late Earl Spencer and Countess Raine Spencer to tea in his modest home in London. He dusted off the sliver tea service and served this cake – it went down a treat.
250g or 2 cups self-raising flour
150g ground almonds
350g glace cherries
250g or 11/4 cups sugar
1/2 cup flaked almonds
Preheat the oven to 160degC. Grease and line a 20cm cake tin with baking paper. Blend the flour and ground almonds together in a bowl. Fold cherries into flour/almond mixture and coat thoroughly. Cream butter and sugar and add eggs. Beat well. Fold in flour/cherry mixture. Spoon into the prepared cake tin. Sprinkle over with the flaked almonds.
Bake 160degC for 11/2 hours or until a skewer comes out cleanly.