Preparation time: less than 30 mins Cooking time: 30 mins to 1 hour Serves: 10-12
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.
Equipment and preparation: for this recipe you will need a 23cm savarin mould or a bundt tin (alternatively use a 20cm round cake tin).
Ingredients * 200g glacé cherries * 225g self-raising flour * 175g softened butter, plus extra for greasing * 175g caster sugar * 1 lemon, finely grated zest only * 50g ground almonds * 3 large free-range eggs
For the decoration * 175g icing sugar * 1 lemon, juice only * 15g flaked almonds, toasted * 5 glacé cherries, quartered
Method 1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm bundt tin or savarin mould with butter.
2. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
4. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
5. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
I don't have any of her books, I just hunt down on the 'Net whatever of her recipes catches my fancy while watching the GBBO. ;))
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branchandroot
(no subject)
Date: 2022-12-28 11:02 pm (UTC)(no subject)
Date: 2022-12-29 04:34 pm (UTC)(no subject)
Date: 2022-12-29 04:54 pm (UTC)(no subject)
Date: 2022-12-29 05:05 pm (UTC)MARY'S CHERRY CAKE
Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves: 10-12
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.
Equipment and preparation: for this recipe you will need a 23cm savarin mould or a bundt tin (alternatively use a 20cm round cake tin).
Ingredients
* 200g glacé cherries
* 225g self-raising flour
* 175g softened butter, plus extra for greasing
* 175g caster sugar
* 1 lemon, finely grated zest only
* 50g ground almonds
* 3 large free-range eggs
For the decoration
* 175g icing sugar
* 1 lemon, juice only
* 15g flaked almonds, toasted
* 5 glacé cherries, quartered
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm bundt tin or savarin mould with butter.
2. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
4. Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
5. For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
I don't have any of her books, I just hunt down on the 'Net whatever of her recipes catches my fancy while watching the GBBO. ;))
(no subject)
Date: 2022-12-29 09:22 pm (UTC)(no subject)
Date: 2022-12-29 10:01 pm (UTC)