Prep time:
Cooking time: 20 minutes
Total time:
Serves: 6
250g English Cherries, stoned
3tbsp Golden Syrup
110g Butter
110g Caster Sugar
2 Large Eggs
80g Self Raising Flour, sieved
60g Ground Almonds
2tbsp Milk
Juliet Bidwell makes an Upside Down Cherry & Almond Cake
You will need: 20 x 20cm baking tin
- words: Juliet Bidwell
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...