Cherry cake, simple but tasty. If I have any criticism of some people’s cherry cakes it is that they can be a little over cooked and you may accuse me of this sin in this recipe, unfortunately you’d be correct – I have over cooked it. Still we learn together.
This version is taken from Saint Delia of the Kitchen; I’m upping the cherries – not strictly an essential step, but we happen to be greedy in our house and really want a lot of cherries.
- 250g Tub of Glace Cherries
- 175g Soft Butter
- 175g Golden Caster Sugar
- 175g Plain Flour
- 3 Eggs
- Half Teaspoon Baking Powder
- 75g ground almonds
- A few Drops Almond Extract
- 1 Tablespoon Milk
Before you get going
Line a 180cm spring-form tin with baking parchment and put your oven on at 180 Celsius 160 if you’re using a fan oven.
Next tip the cherries out onto kitchen paper and dry off the syrup. Sometimes the ones in the bottom of the pot are very syrupy, these should be rinsed under running water before drying. Cut the cherries in half, if like me you want big cherry chunks in your cake – or you can quarter them. Take a level tablespoon of flour from the 175g and coat the cherries with the flour. This will stop them sticking together or even worse sinking to the bottom of your cake.
Cream the butter and sugar together. There is a big difference between mixing the ingredients together and creaming them. If you simply mix them well the butter and sugar will have a yellow butter like colour – if you continue to whisk for about 5 minutes it will go whiter and be fluffy. This is because you are incorporating air, which in a cake is a good thing.
Add the eggs one at a time, I crack mine into a mug and whisk each one before pouring it into the mixer. If you add a spoonful of flour alongside each egg it will stop the mixture from splitting. Don’t take too long doing this as you will whisk out the air you’ve just incorporated.
Sift in the flour and baking powder, those of you who say life is too short to sift flour need to get a grip. It’s only a few seconds out of your life and it will make your cake lighter.
Use and metal spoon to ‘cut’ the flour into the mixture, we are still trying to protect the whisked in air. Take two thirds of the cherries along with the almond essence and ground almonds and fold them into the cake along with the milk. I always try to use almond essence, sometimes I find almond extract is a little chemically.
Turn the mixture out into your lined tin, leveling off, take the last third of the cherries and poke them into the surface of the mixture.
Bake for 50 minutes then cover the cake tin with foil to prevent it burning and bake it for another 10 minutes. The centre of the cake will be springy when it’s done I like to slightly underdo mine as it makes it more moist. Leave the cake in the tin to cool for about 20 mins – then turn it our onto a cooling rack.
Take 25 g of icing sugar and add a teaspoon of water then mix, add a teaspoon of water at a time until you have a very thick paste, (it nearly always takes less water than you think). On the image you can see that it only just drops off my pallette knife, no need to make it more runny than this. Spread the icing over the cake surface and.dot the top of it with cherries.