MARY'S CHERRY CAKE
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 10-12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/160C Fan/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.
CHERRY, CUSTARD & ALMOND SPONGE CAKE
Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like
Provided by Esther Clark
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
- Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
- Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
- Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.
Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CHERRY AND ALMOND CAKE
Cherry and Almond Cake
Provided by voice1
Time 1h
Yield Makes Cake
Number Of Ingredients 10
Steps:
- Pre-heat oven to 160C/ 325F/ Gas 3.
- Line a 20cm deep cake tin with greased non-stick baking paper.
- Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
- Place the butter and sugar in a large bowl and cream together.
- Add the almond essence and then gradually add the eggs, beating well in between each addition.
- Stir in 60g of flaked almonds and the lemon rind.
- Fold in both flours and then gently fold in the cherries.
- Spoon the mixture into the prepared tin and level the surface.
- Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
- Remove from the oven and allow to cool on a wire rack.
CHERRY ALMOND CRISP
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 8 individual crisps
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with the crumb mixture. In a medium bowl, combine the flour, brown sugar, 1/2 cup granulated sugar, cinnamon, salt and nutmeg.
- Cut the cold butter into pieces. Add the butter to the bowl and use a fork or pastry blender to cut it into the flour mixture. The mixture should resemble a moist, coarse meal. Add the slivered almonds and combine thoroughly.
- Place the still-frozen cherries in a bowl, add the remaining 1/2 cup granulated sugar, cornstarch and almond extract and gently stir the cherries to combine.
- Divide the cherries between 8 ramekins (about 1/2 cup each). Top with the crumb mixture, evening out the surface.
- Bake until the topping is crisp and golden brown, about 45 minutes. If the topping appears underdone, continue baking in 10 minute increments until it's done.
- To serve: Add the heavy cream and granulated sugar to the bowl of an electric mixer fitted with the whisk attachment and whip. Keep in the fridge until ready to serve.
- Serve the individual crisps warm or at room temperature with a dollop of freshly whipped cream or vanilla ice cream.
CHERRY & MARZIPAN CAKE
Not just for Easter, this delicious cake makes a good centrepiece all year round
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h40m
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/fan 140C/gas 3 and butter and line a 20cm round, loose-bottomed deep cake tin. Beat the butter and sugar together with electric beaters or a tabletop mixer until light and fluffy. Add the eggs, 250g flour, baking powder, orange zest and juice and beat well till thick, creamy and evenly mixed.
- Toss cherries in the extra 2 tbsp flour and fold into the batter along with grated marzipan and almond essence (if using). Spoon into the prepared tin, level and bake for 1 hr 30 mins, or until well risen and golden. A skewer will come out clean when ready. Leave to cool in tin for 10 mins, then turn onto a cooling rack to cool completely.
- Mix the icing sugar with just over 1 tbsp water to make a loose but not-too-runny icing. Scatter the almonds over the top of the cake and position the 12 glace cherries around the edge, using a dot of the icing to fix. Drizzle the icing over the cake and finish with a scattering of orange zest.
Nutrition Facts : Calories 515 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.76 milligram of sodium
CHERRY LOAF CAKE
Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).
- Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.
- Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.
Nutrition Facts : Calories 377 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
WARM ALMOND-CHERRY CAKE
Frozen cherries become juicy and intense when baked into this tender cake. Your freezer aisle is the best place to savor summer fruit any time of year. Frozen blueberries, blackberries, raspberries -- or a combination thereof -- would work well in this recipe if you can't find cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 9-inch deep-dish pie plate (4-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in almond extract. With mixer on low, blend in flour mixture (do not overmix).
- Transfer batter to prepared pie plate; scatter cherries and almonds on top. Bake until a toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Let cool 10 minutes before serving.
EASY CHERRY CAKE
Cherry cakes are one of the most popular cakes sold by baking experts, the WI. This one will be a guaranteed hit at any cake sale
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h35m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
- Scrape into the prepared tin, scatter over the flaked almonds, then bake for 1 hr-1 hr 15 mins. Cool the cake in its tin before serving.
Nutrition Facts : Calories 585 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium
CHERRY AND ALMOND CAKE
Ths is a delicious family type of cake. You never know where the marzipan will end up in the cake and it takes a bit of time to settle into a shape when you take it out of the oven.
Provided by MarieRynr
Categories Dessert
Time 1h55m
Yield 12 slices
Number Of Ingredients 10
Steps:
- Preheat oven to 160*C (325*F) Grease a deep 8 inch round cake tin and line the base and sides with wax paper.
- Cream the butter and sugar together, 2 to 3 minutes, until light and fluffy.
- Pour in eggs a little at a time, beating well after each addition.
- Mix in the flour one third at a time.
- Fold inthe cherries, ground almonds and almond extract until evenly mixed.
- Spoon half into the tin.
- Roll out the marzipan to a 7 1/2 inch circle.
- Lay this on top of the cake mixture in the tin, then cover with the rest of the mixture.
- Level with the back of a spoon and scatter the almonds on top.
- Bake in the oven for 1 1/2 hours, covering with foil after 1 hour if it shows signs of burning.
- The cake is done when it shrinks away from the side of the tin and a skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely.
- Dust with icing sugar before serving.
Nutrition Facts : Calories 445.6, Fat 24.4, SaturatedFat 10.8, Cholesterol 102.6, Sodium 436.4, Carbohydrate 51.9, Fiber 2.5, Sugar 34.9, Protein 7.3
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- Butter a springform of about 24 cm/ 9.5 inches. Sprinkle it with 1-2 tablespoons ground almonds, shake the tin to coat it with the almonds all over. Turn it over the sink and pat gently to remove the excess nuts. Or use any of the other methods described in the blog post. Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
- Pit the cherries if using fresh. Defrost and drain frozen or canned ones. Pat them dry with kitchen paper.
- In a large bowl, beat the soft butter and the sugar until pale and fluffy. Add the vanilla extract and lemon juice and stir to incorporate them. Add the eggs, one by one, beating well in between.
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