This is one of my favourite cakes to make, it's simple to make and super yummy! I always turn to Mary Berry or GoodFood for recipes for anything I make, this recipe is one of Mary Berry's and just happened to feature in the Great British Bake Off back in 2014!
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| I'm really happy with how it turned out! |
For this recipe you will need a 23cm/9in savarin mould or bundt tin preferably (a 20cm round cake tin would do though).
Serves: 10-12
Ingredients:
200g glacé cherries
225g self-raising flour
175g softened butter
1 lemon (I only had a half but it was enough to be able to taste it)
50g ground almonds
3 large free-range eggs
For the decoration:
175g icing sugar (I used royal icing sugar, it's a bit thicker apparently.. this was my first attempt!)
1 lemon (I didn't bother with this)
15g flaked almonds
5 glacé cherries, quartered
Method
- Preheat the over to 180ºc
- Grease a bundt tin/savarin mould with butter
- Cut the cherries into quarters and set aside 5 for the decoration. Rinse the cherries, drain and dry thoroughly with kitchen roll. Roll in flour to avoid sinkage! (In this instance, I rolled mine in the ground almonds)
- Measure all the remaining ingredients out into a large bowl and beat well
- Lightly fold in the cherries and turn into the prepared tin
- Bake for 35-40 minutes, until golden brown and the skewer comes out clean (I covered the cake with foil half way through to avoid it burning on the edges)
- Leave to cool in the tin for 10 minutes then turn out onto wire rack.
- For the icing, mix the sugar together with the lemon juice to a thick paste, drizzle over the cooled back using the back of a spoon.
- Sprinkle over the toasted almonds and remaining cherries.
I'm not a fan of lemon in cakes so when we make this for ourselves I tend not to include an of the lemon as the recipe suggests. It works just as well and taste even better... well, I think so!
Give it a go and let me know what you think of it. Send me pictures too!
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