Cherry Bundt Cake

 

A: Sponge cakes are delicious with afternoon tea and is the perfect luxurious inbetweener to satisfy the mid-day urge. Although it is excellent any time of year, I feel the spring and summer months are the best for these light cakes. To bid farewell to the excellent summer that we had in England this year, I decided to bake this cake before it is too late!

The cherries have a very sweet connection to childhood. A piece of red cherry on top of a cake was the first thing we probably all drew when we had to draw a cake. The white icing provides a perfect background to enhance the colour of the red cherries. Even the taste of this cake brings back many a memory from childhood. 

My cake has an abundance of cherries, not only as a decoration on top of the cake but also inside. The cherries inside tend to drop at the bottom of the cake tin and cling to each other while baking. The best way to avoid this is to coat the cherry pieces with flour before introducing them into the cake mix. That way it is possible to evenly distribute the cherries inside the cake. The inspiration for baking this cake comes from Mary Berry.

You will need a 9 in (23 cm) bundt tin to bake this cake. It takes about 1:30 hours and there is enough cake for 12 servings. 

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Ingredients:

    For the cake

  • 200 gm glacé cherries (leave out 5 for the decoration)

  • 225 gm self-raising white flour

  • 175 gm softened butter, plus extra for greasing

  • 175 gm caster sugar

  • 1 lemon, zest only

  • 50 gm ground almonds

  • 3 large eggs

For the decoration
  • 175 gm icing sugar

  • 1 lemon, juice only

  • 15 gm flaked almonds, toasted

  • 5 glacé cherries, quartered 

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Procedure:

Preheat the oven to 180°C. Grease the bundt tin with a little bit of softened butter.

Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.

Gather all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries and turn into the greased bundt tin.

Bake in the preheated oven for 35 mins. The cake should have risen well, have a golden-brown colour and a skewer inserted into the centre should come out clean. Leave to cool in the tin for 10 mins then turn out and cool on a wire rack.

For the icing, mix the icing sugar together with the lemon juice to a thick paste. It is important to get the consistency right for the icing. A runny paste will drop out from the cake while a very thick paste will form a blob on top of the cake without making a uniform layer that has a glaze when settled. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

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