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.
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
125g icing sugar
juice of 1 small lemon
25g flaked almonds, toasted
7 glacé cherries, halved
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
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.
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.
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.
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.
Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack.
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.
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