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Week two of six- almond and cherry cake




Holiday baking challenge


Almond and cherry crumble cake




For the cake:

250g butter or margarine

250g caster sugar

4 eggs

1 tsp. almond extract

150g self-raising flour

75g ground almonds


For the crumble:

100g melted butter

100g soft brown sugar

150g self-raising flour

50g flaked almonds


Glace cherries and a simple icing for the top!



  • Pre heat the oven at 180 degrees
  • Grease and line a standard loaf tin ( 900g/2lb)
  • Add ALL the cake ingredients into a bowl at once and beat together to form a smooth thick batter. You can use an electric mixer for this to make life easier, but it can be done by hand.
  • Pour the batter into the loaf tin and pop into the oven for 20 minutes to start cooking while you make the crumble topping.
  • To make the crumble topping, melt your butter and add the sugar, flour and flaked almonds to the pan. Mix with a spoon until the mixture becomes a crumble and is quite firm (not sticky- if it’s too sticky add more flour)
  • Once the cake has been baking for 20 minutes, sprinkle the crumble topping all over the top of the half baked cake, and pop the whole thing back into the oven for a further 10 minutes or until the cake is firm and cooked.
  • Leave the baked cake to cool before popping the cherries and icing over the top. Decorate using water icing in any way you wish. Slice and share!



Tweet your Almond and Cherry cake pictures to @clandestinecake and @itsmadebyleah or email them to and we’ll add them to the gallery of those taking part in the challenge.

Hover your cursor over each image to reveal the baker’s name.

See week one challenge. Bourbon brownies.


  1. Alison

    Hi there, please can you clarify what a standard loaf tin is? I have a 1lb and a 2lb tin and don’t know which one to use.

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