Three-cherry cake

Three-cherry cake

By
From
Slow
Serves
8
Photographer
Tara Fisher

When we were testing the recipes for this book, this is the one that got eaten the most quickly. Glacé cherries aren’t an ingredient chefs use very much, but they’re brilliant in this cake. You can’t make it with fresh cherries, as they sink and they’re too moist.

Ingredients

Quantity Ingredient
230g soft butter, plus extra for greasing
230g plain flour, plus extra for dusting
80g dried cherries
80g sour cherries
90g glace cherries
1 vanilla pod
230g caster sugar
2 tablespoons caster sugar
4 large eggs
100g ground almonds
1/2 teaspoon baking powder
2 tablespoons milk

Method

  1. Preheat the oven to 180°C and lightly grease a 20cm diameter, 10cm deep cake tin. Dust it with a little flour, then line the base with baking parchment. Put the dried and sour cherries into a bowl and cover with boiling water. Leave to soak for 15 minutes, then drain the cherries, discarding the water. Pat the cherries dry and toss with 2 tbsp of the flour. Cut the glacé cherries in half.
  2. Split the vanilla pod in half lengthways and scrape out the seeds. Put the butter, vanilla seeds and sugar in a mixing bowl and whisk with an electric hand whisk until light in colour. This should take about 5 minutes. Add the eggs, one at a time, whisking continuously – this will prevent the mixture from splitting.
  3. Fold in the cherries and ground almonds, then sift in the flour and baking powder and fold in well. Add the milk and carefully but quickly mix all the ingredients together. Pour into the prepared tin. Level the top with the spoon and bake on the middle shelf of the oven for 1 hour. Cover it with foil and bake for a further 10 minutes.
  4. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more. Once cooked, remove from the oven, sprinkle with the reserved caster sugar and allow to cool in the tin for 15 minutes before turning out. Slice and serve – it’s great with lightly whipped double cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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