Cherry hazelnut cake

Cherries and hazelnut are the perfect team in this lightly crumbly tea cake.



1.Preheat oven to 200°C. Grease a 19cm square cake pan; line base and sides with baking paper, extending paper 5cm above edges.
2.Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add eggs, beat until just combined, then add sifted flour and hazelnuts; beat on low speed until just combined.
3.Spread mixture evenly into pan; bake for 10 minutes.
4.Top cake with cherries, gently pushing them a quarter of the way into the cake mix. Bake cake for a further 10 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 3 minutes before turning, top-side up, onto a board. Dust with sifted icing sugar. Serve cake warm with cream and maple syrup.

Make sure to warn eaters that the cherries contain pips. If you like, you could add 1 teaspoon of either finely grated lemon or orange rind when beating the butter and sugar in step 2.

Ground almonds can also be used in place of ground hazelnuts, if you prefer.


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