Last week, I saw this cake on instagram and mentioned it to Mum. The parent is off cake at the moment, so I was surprised by the enthusiasm from her so ordered the ingredients I didn’t already have at home (cherries and almonds) and baked it on Sunday.

The recipe is from Charlotte’s Lively Kitchen and I followed it exactly. It’s a cake you can serve with coffee or for afternoon tea but slightly warm and with cream for when you invite people to dinner!

A couple of notes from me. I didn’t have an 18cm deep pan, so it got cooked in my 23cm pan, which meant that mine is slightly thinner. I reduced the baking time by 5 minutes but should probably have reduced it a bit more and only baked for 40 minutes.

Finally, I made this with the kitchen aid and it was very easy (would have been easier if I hadn’t knocked the flour off the counter!), it’s low effort, high reward because it looks so pretty.

Anyway this is a lovely cake and I throughly recommend it.