Pink Pig Cherry Cake - cooking recipe

Ingredients

115 g self raising flour, sieved
75 g plain flour, sieved
50 g ground almonds
175 g margarine
175 g caster sugar
3 medium eggs
175 g glace cherries, chopped
plain flour, to cover cherry

Preparation

Place flour, almonds, margarine, sugar and eggs into a bowl and beat together with a wooden spoon until glossy (about 1 - 2 minutes), toss cherries in a little plain flour and add to mixture. Mix inches.
Turn mixture into a 17.8 cm (7\")greased and lined deep round cake tin. Bake in a pre-heated oven 160C/325F/Gas Mark 3 for 1 - 1/1/4 hours until top is springy to touch. Remove from tin, place on a wire rack and leave it to cool completely.