If there’s one thing that I like it is a cherry cake. I must admit I usually put desiccated coconut in with mine, but not this time.
I thought I would try my new bottle of ‘Cake Release’. I have seen this in shops for a while but must admit I was very sceptic about it. I did still line the base of the baking tin, just in case it didn’t turn out!!
The longest part of this recipe was the quartering of the 200g cherries and the washing and drying of them to remove all the syrup. An essential part as we don’t want the cherries to sink to the bottom of the cake!
Again, it was a simple task of putting all ingredients (except the cherries) into the bowl (275g self raising flour, 75g ground almonds, 2 level tsp baking powder, 225g butter, 225g caster sugar and 4 eggs) and mixing them all together for about a minute. Yet again, my daughter’s hand mixer came into good use!! Think she may start charging me soon!! All I had to do then was fold the cherries in, turn the mixture into the tin and level the top.
The cake took quite a long time to cook – 1 3/4 hours. I checked it after 1 1/2 hours, but it wasn’t quite ready. After taking it out the oven, you have to leave it for 10 minutes before removing the tin and parchment from the bottom.
Another lovely recipe from Mary and another one that disappeared very quickly. There was one strange slice, however, it had no cherries in it – how on earth did that happen!!