Monday, 10 May 2010

Cherry and almond cake

I was experimenting a bit with this cake for a new Italian Deli opening on the Kings Road. It turned out very well and was really moist and delicious. The cherries stay juicy and make a welcome change from a chewy glace!

200g caster sugar
220g of pitted cherries (I like the organic cherries in a jar in apple juice)
225g butter
4  eggs
250g self-raising flour
1 tsp vanilla bean paste

100g ground almonds (and some flaked for decoration)
10 tablespoon milk
Beat the sugar and butter together until pale and beat in eggs. Scrape down bowl, beat further and add the self raising flour and almonds. 
Finally add the vanilla and stir in the milk until the mix has loosened up.
Spoon into a greased tin and push the cherries in evenly and spaced a little apart. 
Scatter flaked almonds and caster sugar over the top and bake in the oven at 180C for 40 minutes before checking with a knife to see if it needs any more time. 

Save the cherry juice for another time, maybe to make into a syrup.

After taking this picture I scattered some sugar over the top, got to be honest I wanted to scoop a bit out and eat it raw - danger here is not sure if I'd be able to stop myself!

Dust with icing sugar and slice

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