Ingredients
- 1 1/4 cup + 1 tbs self raising flour
- 3/4 cup Almond flour
- 1 tsp baking powder
- 1/3 tsp salt
- 1 cup sugar
- 3 medium eggs at room temperature
- 200g unsalted softened butter
- 1 tsp vanilla essence
- 1 lemon zest (unwaxed)
- 1 cup mix of fresh cherries (halved) and dried cranberries
- 2 tbs Strawberry jam
- 1/3 cup Almond flakes
Method
In a bowl, take 1 1/4 cups self raising flour, 1/3 tsp salt and 1 tsp baking powder. Mix well and keep aside.
In a large bowl, take 1 cup sugar. Add 3 eggs. Beat well.
Add 200g softened butter and beat until well combined.
Add 1 tsp vanilla essence and zest of 1 lemon.
Add 3/4 cup Almond flour. Beat well.
Seive in the dry ingredients. Mix gently with a spatula until well combined.
Transfer half of the batter to a cake tin.
Mix 1 cup cherries and dried cranberries with 1 tbs of plain flour.
Spread this on top of the cake batter. Spread 2 tbs of Strawberry jam.
Spread the remaining batter evenly on top.
Sprinkle the Almond flakes on top.
Bake in the oven at 170°C for 35-40 minutes or skewer inserted in the middle comes out clean.
If the cake top is browning, place an aluminium foil on top.
Allow to cool down before slicing.
