I live in Britain, so use grams, because we do not have standard cup sizes. This makes a moist cake which is inspired by Cherry Bakewell tarts. The use of sour instead of glacé cherries cuts through the sweetness of the cake with a delightful tartness. I use less sugar that the standard Herman recipe, because I tend to find it too sweet otherwise.


  • 150g light brown sugar
  • 1/2 tsp salt
  • 156g plain flour
  • 2 eggs
  • 125ml canola oil, or 160ml cooking/vegetable oil
  • 2 heaped tsp baking powder
  • 100g ground almonds
  • 75-100g sour cherries
  • flaked almonds, to scatter on top
  • light brown sugar, to sprinkle on top
  • jam (preferably) to dollop throughout mixture


Mix up the cake ingredients as per usual, and then, whilst you are pouring the mixture into the prepared tin, put a dollop of jam in every now and then. It is easiest to pour the mixture in 3-4 layers, and drop three dessertspoonfuls of jam on top of each but the last layer. Try not to put the jam too near the edges of the tin, as it will fall out when baked, and try not to put jam on top of where you put it on the last layer. On top of the last layer, which should have no jam in it, scatter the flaked almonds and sprinkle brown sugar.

Bake for 45 minutes, then cover with foil and bake for at least another 15 minutes or until a skewer inserted into the cake comes out clean. When cool enough to handle with tea towel or oven gloves, place on cooling rack. Do not attempt to eat straight away as the jam will be hot!