The top if the cake was left behind in the tin! Never mind, I can patch this up.
Cherry & Almond Bundt Cake
You will need a 23cm bundt tin, well greased and floured (see pics above).
For the cake:
150g glace cherries, quartered
225g self raising flour
175g soft unsalted butter, plus extra for greasing the tin
175g caster sugar
50g ground almonds
3 large free range eggs
1 teaspoon almond extract
For the decoration:
175g icing sugar
15g flaked almonds, toasted
few drops almond extract
Pre heat the oven to 180deg C, 350 degF, gas mark 4.
Cream the butter for a minute or so, then add all the other cake ingredients to the bowl except for the cherries. Beat for a minute until smooth.
Spoon half the mixture into the tin and smooth it out as best you can, sprinkled the quartered cherries over the top of then put the rest of the cake mixture over the cherries, gently spread it evenly with the back of a spoon.
Pop it into the oven and bake for 35 - 40 minutes, it will be golden brown, well risen and feel pretty firm when you press it with a finger.
Leave it to cool in the tin for 10 minutes, then run a flat bladed knife around the sides of the tin. Lay a wire rack over the top of the tin and quickly invert the cake. I find a sharp tap on the bottom of the tin will (usually) release the cake. Let it cool completely, then mix the ingredients for the icing together, using just enough cold water to give a nice smooth and thick consistency. Drizzle it over the cake and sprinkle with the flaked almonds.