Cherry & almond cake

Serves 15. Preparation: 5 minutes. Cooking time: 1 hour. With thanks to Clare Shaw and Maureen Hunter for contributing this recipe.


  • Margarine (170g/6oz)
  • Caster sugar (170g/6oz)
  • 3 eggs
  • Self-raising flour (1 5g/4oz)
  • Ground almonds (1 5g/4oz)
  • Glacé/candied cherries, washed and halved (85g/3oz)


  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Cream the margarine and sugar together until the mixture becomes soft and pale.
  3. Beat in the eggs one at a time.
  4. Stir in the sifted flour, the almonds and the cherries.
  5. Pour the mixture into a greased cake tin (28cm by 18cm) and bake for 40–45 minutes, or until the cake springs back when pressed lightly.
  6. Leave the cake in the tin to cool, then cut into 15 squares.


Suitable for:

  • people with a dray or sore mouth
  • people with problems chewing
  • people with loss of weight or appetite
  • vegetarians.

Nutritional information

Energy 233.1kcal; Protein 4.2g; Total fat 15g (of which saturates 0.7g); Carbohydrate 22.1g; Fibre 0.7g.