Due to the phenomenal success of the programme in Great Britain, the
format has been sold to a number of other countries including the USA,
Australia, France, Belgium and many others. There is also an Irish version
called the Great Irish Bake Off, which is great and the standard of baking
every bit as high as on the British version.
Another favourite cookery programme is of course MasterChef and having
been a competitor and eventual finalist on MasterChef Ireland, I have to say that
it is my favourite version of that particular television franchise.
Anyhow, the GBBO is bake on our screens and I am thrilled to have
something entertaining and inspiring to watch on a Wednesday night as the days
shorten. In the first episode the judges – Mary Berry and Paul Hollywood set the
bakers the technical challenge of baking a cherry cake. Given that I have recently
been experimenting with fresh cherries in my baking and cooking, I thought it
would be nice to bake an old fashioned cherry cake using glacé cherries. I have
to admit that my very first experience of cherries was not of the fresh kind
but rather of glacé cherries – the type preserved in a sugary syrup and used in
cherry cake, rich fruit cakes and as an ingredient in my grandmother’s
pineapple upside-down cake. As such cherry cake holds a certain nostalgia for
me.
The recipe that I give here is not unlike that given by Mary Berry in the programme, but it is the recipe that I inherited from my grandmother and which I have been using for years. I really liked the idea of baking the cake in a savarin cake tin rather than the usual loaf tin that I use, so I have borrowed that idea. I also loved the idea of sprinkling some toasted flaked almonds on top of the iced cake, so I have included that element in my recipe.
This is a great cake which looks really retro but tastes fantastic.
The recipe that I give here is not unlike that given by Mary Berry in the programme, but it is the recipe that I inherited from my grandmother and which I have been using for years. I really liked the idea of baking the cake in a savarin cake tin rather than the usual loaf tin that I use, so I have borrowed that idea. I also loved the idea of sprinkling some toasted flaked almonds on top of the iced cake, so I have included that element in my recipe.
This is a great cake which looks really retro but tastes fantastic.
Ingredients:
175g butter, softened175g caster sugar
3 large eggs, lightly beaten
175g plain flour
35g self-raising flour
35g ground almonds
2tblsp Amaretto
200g glacé cherries, quartered and then rinsed in a sieve, sprinkled with
1tblsp flour
To finish:
125g icing sugar
1-2tblsp boiling water
25g flaked almonds, lightly toasted in a dry frying pan
6 glacé cherries, halved
Method:
1. Pre-heat oven to 180C/Fan Oven 160C/Gas Mark 4. Grease a 23cm savarin or ring tin with butter and dust well with plain flour, shaking out the excess and set aside.
Cake:
2. Place the butter and sugar in a large mixing bowl and using a hand-held
electric mixer, cream together until light and fluffy. Gradually add the eggs,
mixing well after each addition. Sieve the plain and self-raising flour together
and fold into the creamed mixture making sure that it is well incorporated. Add
the ground almonds and Amaretto and mix through.
3. Finally fold in the washed, dried and floured cherries. Spoon the batter
into the prepared savarin tin, levelling out the surface with a spatula.
4. Bake in the pre-heated oven for 30-35 minutes until well –risen and
golden brown and a thin skewer inserted into the cake comes out clean. Allow to
cool in the tin, before turning out on to a wire rack to finish cooling
completely.
To finish:
5. Mix the icing sugar and boiling water together to create a smooth
slightly runny icing. Place the icing into a disposable piping bag and snip a
small it off the end of the bag. Pipe the icing over the cake. (You can also
just spoon the icing evenly over the cake, letting it drizzle down over the
cake naturally). Before the icing sets, sprinkle the toasted flaked almonds
over the cake and arrange the halved cherries on top.
Serves 8-10.
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