Cherry and almond cake

Rustic almond cake made with olive oil and topped with frozen cherries and demerara sugar. Bakes into a fudgy, chewy top and is best served with crème fraîche.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 190C fan/gas 6. Roughly grease and line a 20cm circular cake or flan tin.

Step 2

In a big bowl, weigh out and whisk together the dry ingredients, except the demerara sugar. Make a well in the centre of the dry ingredients, then pour in the olive oil, the almond and vanilla extract and crack in the eggs.

Step 3

Whisk the wet ingredients together in the little well. When the eggs and oil have come together, make your whisk strokes bigger to bring in the dry ingredients too. Whisk to form a smooth batter.

Step 4

Pour the batter into the lined tin and cover with the frozen cherries. Sprinkle with the demerara sugar, then slide into the oven (you will probably want to put it on another baking sheet for ease).

Step 5

Bake for 40 min, or until a skewer comes out clean. Serve with a little cloud of fluffy white crème fraîche.