Dessert Recipes - Fresh Cherry Almond Gateau Recipe

Ingredients

• Oil, for greasing

• 175 g/6 oz/3/4 cup caster (superfine) sugar

• 175 g/6 oz/3/4 cup soft tub margarine

• 3 eggs

• 175 g/6 oz/3/4 cups self-raising flour

• 2.5 ml/1/2 tsp almond essence (extract)

• 150 ml/2/3 cup double (heavy) cream

• 175 ml/6 fl oz/3/4 cup port

• 10 ml/2 tsp arrowroot

• 60 ml/4 tbsp toasted chopped almonds

• 225 g/8 oz cherries, halved and stoned (pitted)

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Method:

1. Grease and flour a 20 cm/8 in deep round cake tin (pan). Cream together the margarine and sugar until light and fluffy.

2. Beat in the eggs, one at a time, beating well after each addition. Fold in the flour and the almond essence. Turn into the prepared tin and level the top.

3. Cook in a preheated oven at 190°C/375°F/gas mark 5 for 40 minutes or until the centre springs back when lightly pressed. Allow to cool slightly, then turn out on to a wire rack and leave to cool completely.

4. Whip the cream. Halve the cake horizontally and sandwich together with the cream. Blend a little of the port with the arrowroot in a saucepan.

5. Stir in the remaining port. Bring to the boil, stirring until thickened and clear. Brush the sides of the cake with a little of the glaze and roll in the chopped nuts.

6. Place on a serving plate. Arrange the cherries, cut-sides down, over the top of the cake and brush with the rest of the glaze. Chill before serving.