So once again this year I'm going to bake along with The Great British Bake Off.
Hopefully this year I'll be a bit better at documenting it on this blog, however as I'm already 3 weeks behind thanks to being in America, I'm not off to the best of starts.
I'm also going to apologise as I have lost/someone stole my SLR so all photos are off my phone.
Anyway, enough excuses and more cake.
I used Mary Berry's Cherry Cake recipe from the BBC Food website.
Ingredients
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour
- 175g/6oz softened butter, plus extra for greasing
- 175g/6oz caster sugar
- 1 lemon, finely grated zest only
- 50g/1¾oz ground almonds
- 3 large free-range eggs
- For the decoration
- 175g/6oz icing sugar
- 1 lemon, juice only
- 15g/½oz flaked almonds, toasted
- 5 glacé cherries, quartered
Preparation method
- Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with 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.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes 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. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
Next up is biscuit week!
