Morello Cherry And Lemon Cake Food

MORELLO CHERRY CAKE

Steps:

• Take a 23cm-diameter round cake tin, preferably loose-bottomed. Lightly butter the inside of the tin and line the bottom with baking paper.
• Preheat the oven to 190C. Tip the cherries into a sieve to drain. Put the soft butter and caster sugar in a mixing bowl and use an electric mixer to beat until very pale and soft.
• Separate the eggs, putting the yolks in a small bowl and the whites in a medium bowl. Beat the yolks into the creamed butter and sugar. Sift together the flour and baking powder. Beat lightly into the mixture with the milk. If the mixing bowl is on a stand, remove it to the bench.
• In a separate bowl, whisk the egg whites until stiff but not dry. Use a large metal spoon to fold the whisked egg whites lightly but thoroughly into the mixture. Scoop the mixture into the prepared cake tin.
• Scatter the drained cherries over the mixture. Bake in the oven for about 40 minutes until a sharp fork poked in the middle comes away clean.
• Place the cake, still in its tin, on a rack for a few minutes before transferring it to a plate. Sift icing sugar over the top.

MORELLO CHERRY AND LEMON CAKE

Steps:

• Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
• Cream the butter, add the sugar and beat well until light and fluffy.
• Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
• Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
• Add the cherries and lemon zest and pile into the loaf tin.
• Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
• Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.

MORELLO CHERRY SAUCE

Steps:

• Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
• Remove cherry mix from the heat when syrupy and thick enough.
• Add lemon juice and brandy.
• Allow mix to cool, and keep until ready to serve.
• Serve over your favourite icecream.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.