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Cherry Cake
Ingredients
| For the cake: | |
| 225 g | butter, softened |
| 225 g | caster sugar |
| 4 large | eggs, beaten |
| 225 g | plain flour |
| 1 tsp | baking powder |
| 1/4 tsp | salt |
| 250 g | glacé cherries, quartered |
| 110 g | ground almonds |
| 1/2 tsp | almond extract, scant |
| 1 tbsp | milk to mix |
| For the topping: | |
| 2 tbsp | brown sugar |
Method
Preparation time: ca. 20 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat the oven to Gas Mark 4, 180ºC, 350ºF. Grease and line a deep 8-inch, 20cm cake tin or a 9-inch, 22cm cake tin.
Cream the butter and sugar together in a bowl until light and fluffy. Whisk in the eggs, a little at a time. If the mixture starts to curdle, add a little flour. Sift the remaining flour, salt and baking powder together into the mixture and fold together with a spoon or spatula. Carefully fold in the cherries, ground almonds, almond extract and the milk, adding a little more if needed, to produce a just dropping consistency.
Spoon the mixture into the tin and level the surface. Sprinkle the brown sugar evenly over the top and bake for 1 hour. Remove from oven and cover the top of the cake and tin with ovenproof foil. Return the cake to the oven and cook for a further 30 minutes, or until the cake has separated from the sides of the tin and the top is springy to the touch.
Cool in tin for 15 minutes and then turn out onto a wire rack to finish cooling.
About this recipe:
The original version of this recipe came via a famous TV cook. A friend baked it as offered and found it under-flavoured and asked my opinion as she had previous issues with others of the same cook's recipes. It also did not rise especially well and was deemed too dense. Consequently, I increased the amount of baking powder and added a touch of salt. The flavour and texture both improved when the revised version was baked.
Cream the butter and sugar together in a bowl until light and fluffy. Whisk in the eggs, a little at a time. If the mixture starts to curdle, add a little flour. Sift the remaining flour, salt and baking powder together into the mixture and fold together with a spoon or spatula. Carefully fold in the cherries, ground almonds, almond extract and the milk, adding a little more if needed, to produce a just dropping consistency.
Spoon the mixture into the tin and level the surface. Sprinkle the brown sugar evenly over the top and bake for 1 hour. Remove from oven and cover the top of the cake and tin with ovenproof foil. Return the cake to the oven and cook for a further 30 minutes, or until the cake has separated from the sides of the tin and the top is springy to the touch.
Cool in tin for 15 minutes and then turn out onto a wire rack to finish cooling.
About this recipe:
The original version of this recipe came via a famous TV cook. A friend baked it as offered and found it under-flavoured and asked my opinion as she had previous issues with others of the same cook's recipes. It also did not rise especially well and was deemed too dense. Consequently, I increased the amount of baking powder and added a touch of salt. The flavour and texture both improved when the revised version was baked.
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