Another quick adaptation of my favorite oil-based cake, so that CT, who was coming for dinner, could take half of it home with him.
The basic premise of adapting this recipe is to leave out the lemon flavouring and syrup topping and add up to 200g of dried fruit, chopped nuts and/or chopped chocolate, as well as any other flavouring such as spices. Either the polenta or ground nuts can be replaced by more flour to vary the flavour and texture, and 25g of flour could be replaced by cocoa to make a chocolate flavoured batter.
For this cake, I kept the ground almonds and added a few drops of almond extract to emphasise the flavour. I added 100g chopped plain chocolate and 75g dried cherries to the batter, and sprinkled flaked almonds over the surface before baking.
Ground nuts keep the texture of this cake moist, and the combination of chocolate, cherries and almonds is so classic, I'm sure it needs no further endorsement from me!