Bake Along with GBBO: Cherry Cake

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

1. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
2. 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.
   

   

   
   

   

   
   
3. 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.
   
   

   

   
   

   

   
   
4. 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.
5. 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!