Ingredients: |
Ingredients: 7 oz (200g) glacé cherries (or Maraschino cherries)
8 oz (225g) self-rising flour* (about 1 7/8 cup)
6 oz (175g) softened butter, plus extra for greasing (1 1/2 sticks or 12 Tbsp)
6 oz (175g) caster sugar** (about 1 7/8 cup)
1 lemon, finely grated zest only (I use lime))
1¾ oz (50g) almond flour (1/2 cup)
3 large free-range eggs
For the decoration:
6 oz (175g) confectioners sugar (1 1/3 cup)
1 lemon, juice only ((I use lime)
½ oz (15g) sliced almonds, toasted (1/3 to 1/2 cup)
5 glacé cherries, quartered (or Maraschino cherries)
*For every 1 cup of self-rising flour, substitute 1 cup all-purpose flour plus 1 tsp. baking powder, ½ tsp. salt, and ¼ tsp. baking soda.
**Castor sugar is very finely ground sugar (different from confectioners sugar). It is not common in the US. You can make your own by processing our regular granulated sugar in a food processor. Measure after grinding.
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Directions: |
Directions:Preheat the oven to 350º (320 if using Convection bake). Grease a 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. (Flour keeps the cherries from sinking to the bottom of the cake).
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. |
This recipe for Mary Berry Cherry Cake is from