Chetna Makan’s cherry, almond and honey upside-down cake

Living in Kent I am very lucky to have an abundance of cherries in the season and, as much as I like to enjoy them as is, they are great in bakes too. This very delicately flavoured cake is a crowd-pleaser. Not only is it easy to make, it also somehow tastes of long summer evenings. Enjoy warm with a scoop of ice cream, or serve with crème fraîche.

Nassima Rothacker

SERVES 10-12

220g unsalted butter, softened, plus more for the tin
250g cherries, halved
70g flaked almonds
200g runny honey,
plus 2-3 tbsp to glaze
100g golden caster sugar
100g ground almonds
120g self-raising flour
4 large eggs
Preheat the oven to 180C/160C fan/gas 4. Butter a 25cm springform round cake tin and line the base with nonstick baking paper.

  1. Place the cherries, cut sides-down, in the prepared tin. Sprinkle some of the flaked almonds in between the fruit. H Put all the ingredients for the cake, except the remaining flaked almonds, in a bowl and whisk for 2 minutes with an electric whisk until the batter is creamy and fluffy. You can also use a food mixer fitted with the paddle attachment.
  2. Add the rest of the flaked almonds and fold them in. Pour the batter into the prepared tin and bake for 40-45 minutes until a skewer inserted into the sponge comes out clean.
  3. Let the cake sit in the tin for 5 minutes, then turn it out on to a plate and carefully peel off the baking paper.
  4. Warm the 2-3 tablespoons honey until it’s runny and spreadable and brush this over the cherries. The cake will keep in an airtight container in the refrigerator for 3-4 days.
  5. Bring it to room temperature before serving.


Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to*