Fresh cherry cake I had some cherries that were past their prime and needed to be used. Found this recipe and gave it a go. Mmmm Lovely and cakey inside with a very light crunch on top and just a touch of cinnamon. And of course all the yummy cherries. The cakes do lose their light crunch next day, but are still awfully good. Original recipe at
bbcgoodfood.
Ingredients 140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar (I used 45g rapadura)
1 egg
65g milk
85g butter, melted (You could melt this in the tmx at the end of step 2 but I forgot)
350g juicy, ripe cherries (I only had half this but still good)
icing sugar, for dusting
Topping
25g plain flour
Ό tsp ground cinnamon
25g golden caster sugar (I used 20g rapadura)
25g butter, at room temperature, diced (I used diced butter straight from the fridge)
Method1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and line the base of a 20cm round cake tin, about 5cm deep. (I used 6 small non-stick heart shaped tins instead)
2. Make the topping first. Put all topping ingredients in the tmx bowl and pulse a few times until the mixture looks like breadcrumbs that come together in little lumps. Set aside.
3. Put the flour, cinnamon, caster sugar, egg, milk and melted butter into tmx bowl. Mix on speed 5 for 10 seconds or until you have a thick, smooth mixture. Spoon mixture into the tins and spread evenly.
4. Remove the stalks and stones from the cherries. Scatter the cherries over the mixture and gently press them in.
5. Scatter the topping over the cherries.
6. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge. Remove the cake from the tin and leave on a wire rack until completely cold. (20 minutes baking time for the small tins)
7. For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.
Enjoy.
Pic coming...
