This week ended faster than it began. It started with a day off from work, followed by a midweek party at office, and summed up by a pizza night at a friend’s. I hardly got the chance to think about this week’s bake off. And then I resorted to my to-do list .
Yes, I have a big back log of a number of recipes to try, which is ever increasing. One of those items, was this fresh cherry cake from BBC Good Food. It serves good for both as tea time snack and as a dessert topped with a dollop of whipped cream. This cake’s texture is somewhere between a custard and a pound cake, which it gets probably from the tender and juicy cherries. It is actually loaded with fruit.
From last two weeks, I had been looking at this wonderful seasonal stone fruit at my local fruits seller and finally it baited me to bake a recipe out of it. And I am glad not because one more recipe got off my to-do list, but it actually is a wonderful recipe.
I took this to my parent’s and it was very well enjoyed with afternoon tea. I also baked one Chocolate Buttermilk loaf, on a special request from my niece. Friday night she called me up to bake one chocolate cake for her. She drools over chocolate cake more than anything else. Recipe for that will follow sometime soon.
Ingredients
140 gm plain flour
1/2 tsp cinnamon powder
1 1/2 tsp baking powder
1/4 tsp salt
50 gm powdered sugar
1 egg
4 tbsp milk
3 tbsp whipped cream
85 gm butter
350 gm ripe juicy cherries
For the topping
25 gm plain flour
1/4 tsp cinnamon powder
25 gm powdered sugar
25 gm butter
Instructions
- Remove stalks and pit from cherries and keep them aside.
- For the topping, mix all ingredients in a bowl with your fingertips, so that it resembles bread crumb and keep aside.
- In a bowl, sift and mix all the dry ingredients for cake. Make a well in the center.
- Add melted butter, milk and egg and combine with a wooden spoon.
- Pour the batter into a 20 cm spring form round cake pan, greased and lined with paper. Level the batter using a spatula.
- Spread all the cherry halves onto batter and press them gently. Cover evenly with the topping and bake in a 180 degree Celsius preheated oven for about 40 minutes {original recipe says 35 minutes, but mine took longer}.
- Once done, let cake cool into the pan for around 10 minutes and then completely over a wire rack.