Did you enjoy Wimbledon? We’ve taken the inspiration for this month’s recipe from this longstanding British sporting tournament, with an aptly named ‘Tennis cake’. First appearing in Mrs Beeton’s 1906 Book of Household Management our version is slightly simplified and uses glacé cherries rather than raisins and candied peel, for a bit of a summer twist.

Ingredients

6oz/ 170g butter

1/2lb/ 225g self-raising flour

6oz/ 170g sugar

3 eggs

2oz/ 60g ground almonds

2oz/ 60g glacé cherries – chopped in half

Method

Pre-heat your oven to 160 degrees F/Gas Mark 4

Lightly grease either a round 6-inch/15cm springform cake tin or a small loaf tin. Line the base with greaseproof paper

Cream the butter with the sugar

Beat the eggs and add them to the mix, along with the almonds and cherries

Gradually mix in the flour

Add a little milk if necessary to ensure a soft dropping consistency

Bake in a moderate oven (170C/ Gas Mark 4) for about 45 minutes. Test with a skewer to check it is done – if it comes out clean you’re ready to remove the cake to cool.

You can decorate the cake with glacé icing and more cherries, or even edible flowers!