The cherries from my Semperit endeavour this Raya are still in abundance and I don't think I will be making anymore Semperits for a couple of months to come, well maybe for Raya Haji, and I hate for it to mould and turn hard in my refrigerator. I browsed through for a cherry cake on the internet and found this recipe which looked simple enough to make. I altered it a bit here and there, since I don't have some of the ingredients at hand but the outcome turned out to be impressive in taste as well as in presentation.
225 gm butter at room temperature
200 gm caster sugar
4 large eggs, lightly beaten
225 gm plain flour
1/2teaspoon baking powder
250 gm glacé cherries, quartered
110 g almonds nibs
a few drops vanilla essence
1 tablespoon milk
Pre-heat the oven to 180°C.
You will also need a round cake tin, 8 inches (20 cm) in diameter and 4 inches (10 cm) deep. Line the base and sides of the tin with greaseproof paper or baking parchment, then grease the paper.
Cream the butter and sugar together until light, pale and fluffy. Now gradually beat in the whisked egg a little at a time. Then sift the flour and baking powder together, and carefully fold this into the creamed mixture using a metal spoon. Toss the quartered cherries in together with the ground almonds, and carefully fold these into the cake, adding one or two drops of almond essence and the milk. Now spoon the cake mix into the prepared tin, level off the top with the back of a spoon, then sprinkle with the demerara sugar.
Bake the cake in the centre of the oven for 1 hour, cover with foil and continue cooking for a further 30 minutes, or until the cake has shrunk away from the side of the tin and the centre is springy to touch. Cool the cake in the tin for 15 minutes before turning it out on to a wire rack to cool. Store in a tin.
I iced the cake with whip cream and garnish it with more cherries on top.
Monday, October 29, 2007
Posted by Wiz at 11:36 PM