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.

MARY'S CHERRY CAKE

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 BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

MORELLO CHERRY & ALMOND TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
• To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
• When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.

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.

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.