Cherry tea cake 


2 1/4 cups cake flour

1/4 cup ground almonds

2 tsp baking powder

1/3 tsp baking soda

1/2 tsp salt

8 oz butter

1 1/4 cup sugar

3 eggs

1 1/2 tsp vanilla extract or essence 

2 tsp almond essence

1 1/3 cup sour cream

1 can pitted and chopped almond, strained 


4 1/2 tbsp sour cream

1 cup icing sugar


Beat together in a stand alone mixture the sugar and butter till light and fluffy for about 5 minutes. Meanwhile in a separate bowl mix flour, ground almonds, baking powder, baking soda and salt together and set aside.

Once the butter mixture is whipped add eggs one at a time, the vanilla and almond extracts and the sour cream. Continue beating on low till Ingredients are well incorporated.

Add the flour mixture and finally fold in the chopped cherries. Place batter in a cake time and bake in a preheated oven of 350f for about 40 minutes or till a toothpick comes out clean when tested.

Let the cake rest then invert and drizzle with icing.

To make the icing mix both ingredients till well incorporated and pour over cooled cake.


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