Pre-heat the oven to gas mark 4, 350°F (180°C).
Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.
Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin.
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|Serving Size: 1 Serving (198g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 307 (57%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||46 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 471.8mg||145 %|
|Sodium 290.2mg||10 %|
|Potassium 271.6mg||7 %|
|Total Carbohydrate 43.4g||13 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 41.1g|
|Protein 16.7g||24 %|
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Calories per serving: 535
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