Cherry cake

  
Yummy scrummy cherry cake for work colleagues tomorrow….

  • 8oz self raising flour
  • 8oz caster sugar
  • 8oz butter (room temperature)
  • 2tsp baking powder
  • 4 eggs
  • 25g ground almonds
  • 200 g chopped cherries washed and dried 

Mix all the ingredients together and fold in the cherries. I dried the cherries with a clean tea towel and coated them in a little flour before folding them into the mixture. This prevents them all sinking to the bottom whilst the cake bakes. I loaded up a greased 6 inch round cake tin to get a nice high cake to ice. I baked it for about an hour at 160 degrees (fan). If it starts to colour rather quickly pop a little foil on top to keep it a nice brown colour. Avoid charcoal hues, I have found it be most disaggreable. Not sure why I’ve turned into Mr Darcy there but these things happen.

After turning out the cake I mixed up some icing sugar and a bit of water to make a thick, runny icing (150g, 1-2 tbsp of water) and poured all over until just running over the sides. Few cherries here and there and wowsa. NOM! 

Probably won’t look like that by the time I get to work on the train tomorrow …

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