Cherry and yogurt cake - Caroline Barty
One of my favourite cakes. You can use the vivid pink glacé cherries if you want to go a bit retro but I prefer the dark (natural!) ones.
Ingredients
- 175g plain flour, sifted
- 70g ground almonds
- 2 teaspoons baking powder
- 115g unsalted butter, at room temperature
- 180g caster sugar
- 3 eggs, beaten
- 150ml pot greek yogurt
- 200g glace cherries, washed, dried and cut in half
- 100g icing sugar, sifted
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