This delicious Cherry Bundt Cake is moist and studded with french glacé cherries throughout the cake, and ground almonds and lemon zest for flavour and texture. Topped off with a fresh lemon glacé icing and sprinkled with toasted almonds and quartered glacé cherries.
I can’t believe we’re already halfway through August, and that summer is almost over. I mean wasn’t it Easter yesterday!? 😆
I really do not want summer to end at all. Summer is certainly my favourite season. All these colourful berries and fruits will soon be a thing of the past, and I’ll be curled up in a warm blanket in front of the fire with a steaming cup of hot chocolate and warm fluffy slippers.
As much as I love my chocolate, I’m much more of a fruit girl myself. Don’t faint now.
Another reason I adore summer is The Great British Bake Off. And last week was cake week — oh I love the cake!
It was so much fun to see the bake off back on our screens for series 5, and 12 fresh nervous faces. The first episode, as I said before, was about cake and there were three challenges. Challenge one was for the bakers to make a swiss roll. No specific recipe or anything, the bakers made their favourite own swiss roll recipes.
As you can imagine with this free will, there were a lot of different ideas executed perfectly. One baker thought that scoring the swiss roll cake when still warm would make it easier to roll after filling — it didn’t and fell apart and cracked. I felt so bad for him. He looked so ashamed. Others were amazing, and I specifically liked the red velvet swiss roll.
The second challenge was a technical challenge where the bakers were given a specific recipe ingredients, but not much, if any, directions or baking times. They were given the oven temperature, but no baking times or anything, and had to use their baking skills to think of the best way forward in getting the queen of cake’s cherry cake done correctly.
The method (directions) did state that they should dump all the cake ingredients together and mix. I found this funny as some thought this was some sort of a trick and went with creaming the butter and sugar first, then adding the eggs and flour as you would usually with a cake. It wasn’t a trick though! 😆
With no bake times, they had to guestimate the baking time. Some over baked, some under, and some put whole cherries into the cake mixture which meant they didn’t spread around the mixture enough to show when slicing the cake open. Some didn’t flour the cherries before putting them in the cake mixture and they all sank to the bottom.
The third challenge was to make 36 mini cakes all of the same size and style. Again, the bakers had free-will with this challenge so there were lots of great ideas and skill involved.
I was particularly taken by the cherry cake, and having owned a brand new and unused bundt pan for quite some time now, there was no better excuse than to give this cherry bundt cake recipe a whirl. That and the fact it’s a Mary Berry recipe.
Fortunately for me I had all the recipe details and directions, but I’m kinda thinking I should have put myself to the test and attempted to do the same as the bakers. Such a pity the BBC doesn’t have the option to give away the partial method as the bakers get. I really think us Great British Bake Off fans would love to join into the action and test ourselves in the same way.
But, after all, this is a wonderful summer refreshing cake. I love everything about this cherry cake especially those ruby red cherries studded through the cake like hidden jewels — beautiful. I love the lemon zest throughout the cake lightening amping up that refreshing flavour, and the ground almonds for texture. I love the glacé lemon-flavoured icing, and that it’s sprinkled with delicious toasted almonds giving that extra crunch, and the extra cherry jewels on top just hinting at what’s to be discovered inside.
Cherry Bundt Cake
Yield: 9-inch cake
Prep Time: 15 minutes
Cook Time: 35 minutes
This delicious cherry cake is moist and studded with french glacé cherries throughout the cake, and ground almonds and lemon zest for flavour and texture. Topped off with a fresh lemon glacé icing and sprinkled with toasted almonds and quartered glacé cherries.
- 200g/7oz glacé cherries
- 225g/8oz self-raising flour, sifted
- 175g/6oz butter, softened plus extra for greasing
- 175g/6oz caster (superfine) sugar
- zest of 1 lemon
- 50g/1¾oz ground almonds
- 3 large eggs
- 175g/6oz icing (confectioners’) sugar, sifted
- 1 lemon juice (approx. 2½ tbsp)
- 15g/½oz flaked almonds, toasted
- 5 glacé cherries, quartered
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack completely.
- Mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.
Mary Berry / from The Great British Bake Off