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Mrs Cotton’s Cherry Cake
200 g / 7 ozs / 1 skimpy cup sugar
6 eggs
220 g / 8ozs / 1 cup ground almonds
70 g / 3 ozs breadcrumbs
3 tblsps milk
1 teasp ground cloves
¼ teaspoon salt
500 g / 1 lb jar (or whatever size it comes in) pitted morello cherries (in juice, not sirup, if available)
2 tblsps sliced or chopped almonds, 1 tablsp sugar and 1 teasp cinnamon for sprinkling on top
Beat egg yolks and sugar until very light and fluffy. Add almonds, breadcrumbs, salt, cloves and milk. At last fold in the very stiffly beaten egg whites (start with only a spoonful of this, as the nut/yolk/sugar mixture is quite stiff, and it needs a little loosening up before adding the bulk of the egg whites). Fill into a greased springform or cake tin, and spread the drained cherries on top.
Bake for about 1 hour at 180°C /350°F / gas mark 4.
After 20 minutes of baking, sprinkle the almonds, sugar and cinnamon on top and continue baking.
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