English cherry almond tray-bake - The Jewish Chronicle
This simple cake is not only delicious but perfectly parev – brilliant for summertime Shabbats
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Ingredients
- 225g caster sugar
- 4 large, free range eggs
- 240ml mild, light olive oil or vegetable oil
- 1 tsp almond extract/essence
- Zest of an orange or lemon
- 200g self-raising flour
- 1 tsp baking powder
- 40g ground almonds
- 250g or a punnet of fresh cherries, pitted, sliced in half
- Icing sugar to dust and serve
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