Chocolate cherry cake
- Heat oven to 160 degC. Grease and dust with flour a 22cm fluted Bundt cake tin.
- Place butter, sugar and vanilla in a bowl and beat until pale and creamy. Beat in eggs, one at a time. Stir in the ground almonds and sour cream.
- Sift flours and cocoa powder over beaten mixture and fold in to combine. Gently stir in drained cherries. Spoon mixture into prepared tin and smooth the surface.
- Bake for 50 minutes or until a skewer inserted comes out clean. Cool in the tin for 20 minutes before turning out on a wire rack to cool completely. Dust with icing sugar to serve.