I don’t watch a lot of TV, but if there’s one silly show that can get me glued to the screen it will have to be The Great British Bake Off.
As ya’ll probably noticed, I’m way into baking, and although I’m not too fond of the British cuisine (fish & chips, bangers & mash, THE END) I’m highly fond of it’s baking traditions… to the extent of calling Merry Berry my hero and secretly wishing she was my grandma’.
The other day I was watching TGBBO reruns and stumbled upon a Cherry Cake. it looked so damn inviting that I had to steal the recipe, simplify the fuck out of it (because of reasons) and make it all mine! the result is a dead simple & fast recipe – just the way I like it.
The instructions called for Glacé Cherries, which are pretty fucking awful in their original state BUT turns lush after you strip all that gooey sickeningly sweet coating off them! then I remembered having a pack way out back in my kitchen cupboard which is the place weird ingredients go to die from lack of use, so I was quite happy to finally rescue them from their upcoming binned demise.
The art of a good Cheery Cake is to have the cherries evenly distributed rather than clinging to the base, the cake mixture should not be too soft – the ground almonds help here – and to remove that gooey cheery coat I mentioned earlier (which acts as a preserving syrup in case you were wondering) the cherries must be throughly rinsed in hot water then well dried.
What you’ll need:
- 200g glacé Cherries
- 200g self raising flour
- A pinch of salt
- 175g unsalted butter, soft but not runny
- 175g caster sugar
- 3 medium eggs, at room temperature, beaten
- 50g ground almonds
- A 20cm round deep cake tin or a loaf tin, greased with butter and lined with greaseproof paper.
Preheat the oven to 170C.
Halve the cherries and rinse under a hot tap to remove the sticky coating. Drain, then pat dry with kitchen paper.
Sift the flour and salt and set aside until needed. Put the butter into a mixing bowl and beat until creamy. Add the sugar and beat well until light and fluffy, gradually add the eggs, beating well after each addition. Using a large metal spoon, fold in the ground almonds.
Tip the cherries into a bowl and toss with a tablespoon of the sifted flour. Sift the rest of the flour into the bowl and carefully fold into the mixture.
When thoroughly combined, spoon the mixture into the prepared cake tin and spread evenly.
Make a slight hollow in the centre so the cake will rise evenly, and bake in the preheated oven for 1 hour, until firm to the touch. Remove the tin from the oven and stand it on a wire rack. When the cake is completely cold, carefully take it out of the tin and peel off the lining paper.
Cut yourself a fat slice and enjoy :)