cherry & lemon cake

Warm cherry cake with a hint of lemon zest and thicken cream are truly a match made in heaven for this afternoon. Happy weekend! ♥

Prep:20Mins. Cooking: 75mins. (Serves 10)
Juice of 1/2 a lemon
Zest of 1 lemon, finely grated
600g cherries, stoned
2 cups plain flour (280g)
2 heaped teaspoons baking powder
1 pinch of salt
1 cup+2 tablebspoons caster sugar (250g)
3 eggs (room temperature)
1/2 cup unsalted butter, melted and cooled (125g)
2 teaspoons icing sugar
1 cup pouring cream, to serve (240ml)

- Preheat oven to 180C (160C fan)/ line the base of a 23cm springform tin with baking paper.
- Combine cherries + lemon juice in a bowl.
- Sift flour and baking powder with a pinch of salt into another bowl, them stir in lemon zest.
- Whisk 250g sugar with eggs until pale and thick.
- Fold in flour and lemon zest mixture in two batches, alternating with melted butter.
- Spoon mixture into springform tin and scatter with cherries in lemon juice. Sprinkle with extra sugar and bake for 60-75mins, or until firm and a skewer comes out clean. Cool for 10mins, them remove from tin.- Place 2 teaspoons icing sugar and 1 cup cream in a bowl and beat until thickened.
- Serve warm or cold with sweetened thickened cream.

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1 comment:

Exquisite Accessories said...

Sounds yummy will try that one out :)

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