A couple of years ago, DC1 asked if she could make a cherry & raisin cake. We both enjoyed making it & it tased lovely, but she did then pick all the raisins out of her slice (she likes raisins, just not ^in^ things….)
So, as the grandparents were visiting, I thought we would try making a plain cherry cake, and found this recipe. DC1 thought it was very funny that she had to wash the cherries & as always we set aside a few for her to eat after we had finished cooking (this stops her being tempted to eat any while we cook).
The cake was very easy to make (I just halved the cherries as I was too lazy to quarter them), and everyone agreed it tasted absolutely delicious! The original recipe claims this tastes even better after a few days, but we didn’t leave any to see if this was true!
- 115g butter
- 115 g caster sugar
- 2 large organic, free-range eggs
- 130g plain flour
- 0.25 tsp baking powder
- 40g ground almonds
- 230g glace cherries, halved
- Halve the glace cherries then wash them well in warm water. Dry well with kitchen paper and set aside for a few minutes to dry more.
- Pre-heat the oven to 140C
- Cream the butter and sugar together until light and fluffy.
- Add the eggs, flour and baking powder, fold together gently until well combined.
- Toss the dry glace cherries in the ground almonds then fold this into the cake mixture by hand, stirring gently to avoid bashing the cherries too much.
- Spoon the mixture into a lined tin and bake at 140C for 1 – 1.5 hours, until the cake is light golden on top and springs back when lightly pressed in the centre.
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