The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off

and my

Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

Last week saw the start of The Great British Bake Off, and along with many thousands of others, I sat transfixed as the start of  series five started to unfold. As the twelve contestants started to bake their way through week one of “Cakes”, with a Swiss Roll for their signature bake, a Mary Berry’s Cherry Cake for the technical challenge, and then some perfectly formed miniature cakes for the final show stopper challenge……personalities started to show and tears started to flow. Claire was the first to go, shame as I loved her bubbly personality and I thought she was streets ahead of Iain, who cut his Swiss roll to make it “roll better” only to have the whole thing crack……but that’s the nature of the beast that is The Great British Bake Off.

Mary Berry Cherry Cake Recipe

Mary Berry Cherry Cake Recipe

I am eagerly awaiting the next programme this Wednesday when it’s time for Biscuits, as this “sneak preview” trailer shows! It’ll be interesting to see who crumbles and who manages to stay together after being dunked in a cup of tea…..and I cannot wait to see Enwezor’s Rocket Biscuits……however, I am still in a bit of a trance about Mary Berry’s Cherry Cake, and as soon as the programme was over last week, I decided to enter the technical challenge myself and bake this delectable looking cake for an afternoon treat this week – plus this was my grandmother’s favourite cake. So, did my cherries sink and were my almonds burns and bitter? Was my icing too slack and did I manage to turn out my cake in one piece? No to the cherries sinking and the almonds burning and no to any slack icing too, but a resounding yes for turning out my cake in one piece, it seemed I passed the technical challenge with flying colours……..albeit in my own kitchen that is!

Mary Berry's Cherry Cake

Mary Berry’s Cherry Cake

I had to tinker with St Mary’s recipe, I hope she forgives me, as my savarin mould was a lot smaller than the size that was suggested in the recipe; so, I altered the measurements to fit my tin and hallelujah, it worked like a dream! My icing was a bit thick too, but as it was made with lemon juice in the style of a lemon drizzle cake, I was happy to have more of it than less of it……I DID remember to save some cherries for the decoration, and two slices of this were enjoyed today with a cuppa. The texture was light and crumbly, probably due to the addition of the ground almonds, and the lemon zest added a lovely tang to the cake and offset the sweetness of the cherries.

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

Whereas Mary Berry is a British National Treasure, the cherries were unashamedly French and from Provence in the South of France. I was sent these lovely French Glacé Cherries to use in my baking, and they were an essential part of this cake, with it being a cherry cake of course! It takes about 10 days for a tray of fresh cherries to become glacé cherries. This is achieved using a gentle, unhurried process perfected by French confectioners over the centuries. It is this that gives French Glacé Cherries their unique quality and taste, and they are also naturally red, as no dyes are used to colour them. You can buy  French Glacé Cherries in Sainsbury’s, Tesco and Waitrose and these plump little scarlet beauties are truly delicious.

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

My adapted recipe is shared below, but if you want to make a bigger cherry cake, then Mary’s original recipe is here: Cherry CakeThat’s all for today, I will be back with my next Singapore traveller’s tales, as well as a new giveaway and some new kitchen news! This is also my entry into the Euphorium Bakery campaign, where I join in with five other bloggers to enter a cake (or a bake), which will be judged by John Whaite, winner of the GBBO 2012. (The prize is a £299 coffee machine package) Wish me luck!  See you soon, Karen  logoReVecto

Disclaimer: I received some French Glacé Cherries to sample and I was not asked to promote them here, but I chose to highlight them as I think they are a quality ingredient.

http://blog.euphoriumbakery.com/post/Cake-That!-Bloggers-go-Baking-Mad-for-Euphorium-Bakery.aspx

GBBO Cherry Cake

Mary Berry Cherry Cake

Serves 12 slices
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region British
By author Mary Berry
This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing.

Ingredients

Cake

  • 150g glacé cherries
  • 180g self raising flour
  • 100g softened butter
  • 100g caster sugar
  • finely grated zest of 1 small lemon
  • 25g ground almonds
  • 2 large free-range eggs

Decoration

  • 125g icing sugar
  • juice of 1 small lemon
  • 25g flaked almonds, toasted
  • 7 glacé cherries, halved

Note

This delicious cherry cake is my adaptation of Mary Berry's Cherry Cake recipe - I had to reduce the measurements of the cake to fit my smaller savarin mould, as well as adding a little extra lemon zest and juice to the cake and icing. The original recipe was used as the "technical bake" in the first programme of the 5th series in The Great British Bake Off 

Directions

Step 1 Pre-heat oven to 180C/350F/Gas mark 4. Spray an 18cms/7" savarin mould or bundt tin with some cake release spray or grease with butter.
Step 2 Cut the cherries for the cake into quarters, rinse them well in warm water and then dry thoroughly before sprinkling some flour over them, toss in the flour to coat them all.
Step 3 Measure the rest of the cake ingredients into a large mixing bowl and beat well for 2 to 3 minutes - I used a hand held mixer - until the ingredients are well blended. Add the cherries and lightly fold them into the cake batter.
Step 4 Spoon the cake batter into the prepared tin or mould and smooth the top with the back of a spoon. Bake for 35 to 40 minutes, or until well risen and golden brown. Test by inserting a skewer into the middle of the cake, it should come out clean if the cake is baked.
Step 5 Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack.
Step 6 When the cake is cold, make the icing by mixing the icing sugar with the lemon juice to make a thick paste. Place the cake on a serving plate and drizzle the icing over the cake with the back of a spoon. Scatter the toasted almonds over the icing and then arrange the cherries on top.
 

French Glacé Cherries & Cherry Cake

Cherry Cake

As this cake would be perfect for a picnic, I am entering it into Tea Time Treats for August as the theme is

Picnic Food

I host this challenge every other month with the lovely Jane!

Tea Time Treats

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

The Great British Bake Off and my Mary Berry Cherry Cake Recipe

 Technical Challenge 2:

Mary Berry Florentines

Florentines

Comments

  1. says

    Karen my darling, my treasure, that looks wonderful, as usual. Cherry cake is an old favourite of mine. A slice of it, a cup of green tea and a place to sit and read a good cookbook makes me a very happy man.

    Jack

    P.S. How come you aren’t a contestant on the Great British Bake Off my dear?

  2. says

    Hi Karen! Beautiful post & photos….I don’t use Mary’s recipe, and I find the ring shape a bit strange as I like a goodly wedge! However, yours does look lovely. And I am thrilled that the Bake Off is back! Hope to catch up with you sometime. X

    • says

      Hi Rachel! Thanks so much for your lovely comments and like you, I normally bake my cherry cake in a rather large cake tin for BIGGER wedges as you say! However, this did look so pretty baked this way and I am y make it this way again for an afternoon tea type of event! Hope to see you soon too! Karen xx

  3. says

    If I’d have been back at the cottage last week I too would have made this straight away. I think it was one of the nicest looking cakes I’d seen. Yours looks perfect of course. But did you give yourself the same time to bake and decorate it?

    • says

      Thanks Dom! Yes, I set aside an afternoon to make this cake, as it takes several stages to make, bake, cool and decorate! I think the GBBO contestants had 2 hrs maybe? I made mine in about 2 and half hours…..it took a long time to cool before I could add the icing! We loved it and cannot wait to have another slice tomorrow, as today is a fast day! Karen

  4. says

    Your Cherry Cake looks delicious, the more icing the better I say – and your pictures are amazing, I really need to learn how to take a better photograph. I can’t wait to see what the contestants will be making this week, it is compelling viewing. Thank you for leaving such a lovely comment on my bog today.

    • says

      Aw thanks for popping back to see my cherry cake too Lorna! Thanks also for your lovely comments about my photos……and, I am looking forward to seeing what you will be baking this week too! Biscuits maybe? ;-)

  5. Julia Jacobs says

    Hi Karen, I am going to try this recipe on Friday, when my friends come for coffee. I have just measured my bundt tin – it is larger than yours, and Mary Berry’s – it’s 27cm – should I scale the recipe up for that?
    I love reading all you posts, and every recipe I’ve tried has worked perfectly!

    • says

      Thanks Julia……so pleased that you like my recipes and that they work too! As regards your tin size, I would scale up to:

      200g glacé cherries
      250g self raising flour
      200g softened butter
      200g caster sugar
      finely grated zest of 1 large lemon
      50g ground almonds
      3 large free-range eggs

      and then for the icing etc:

      175g icing sugar
      juice of 1 large lemon
      50g flaked almonds, toasted
      10 glacé cherries, halved

      Let me know how this sounds and I hope it all turns out as well as my cake did!

      Karen

  6. says

    Hello!

    Just to let you know, Gourmandize UK & Ireland have launched a brand new website!

    Since launching one year ago, our recipe-sharing site has now undergone a complete redesign, now live at http://www.gourmandize.co.uk!

    There are plenty of new options and features to make it easier for you to share and enjoy food, including:
    • Refreshed look: A cleaner, brighter site layout makes navigation a breeze.
    • User-friendly; new drop down menus and categories makes it easier to find what your looking for.
    • New, more simple ways to submit and share all your favourite recipes and create your personalised cookbook (free for all new members!)
    As one of our top bloggers we hope that you will enjoy finding and adding new recipes, reading food articles and guides and sharing in our love of food!

    Happy cooking!

    The Gourmandize UK Team

  7. says

    What a picture perfect cake – I wish I had a slice right now! I envy you watching the GBBO – we don’t get it over here and I have to wait for some kind soul to post on YouTube.

  8. says

    Karen it looks absolutely beautiful! I adore glace cherries but Jonny can’t stand them – this generally means i just eat them from the pot ather than putting them in a pud! :)
    Janie x

  9. says

    Well done Karen – you’ve passed with flying colours. And those colours are just gorgeous. I’ve never really been interested in making a cherry cake until I saw your pictures, now I’m desperate to have a go. Even though I watched GBBO along with everyone else. I didn’t know there was such a thing as non-dyed bright red cherries – will look out for them.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>