Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Fresh Cherry Cake with a hint of Cinnamon August 18, 2013

Cherry

Delicious and perfect for a picnic, or even as a pudding, eat it hot with custard or cream.

You could also use other fresh fruits ie: raspberries, peaches, blackberries, apples, apricots, prunes.

 

Ingredients for the base

 

140g self-raising flour

1 tsp ground cinnamon

50g caster sugar

1 egg

4 Tbsp milk

85g butter, melted

350g juicy, ripe cherries

 

Ingredients for the topping

 

50g plain flour

1/2 tsp ground cinnamon

50g caster sugar

50g butter, at room temperature, diced

 

Method

 

Preheat the oven to 180C/gas 4. Grease and line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.

Remove the stalks and stones from the cherries, using a pitter if you have one (I don’t) to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.

To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.

Bake for 35 – 40 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.

For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

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Cherry and Almond slices December 28, 2012

Cherry & Almond

 

These are lovely and light after indulging over Christmas.

 

Ingredients

 

85g/3oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

1 egg yolk

70g/2 1/2 oz self raising flour

1/2 tsp almond extract

55g/2 oz glace cherries, roughly chopped

2 Tbsp flaked almonds

 

Pre heat oven to 180C/gas 4. Grease and then line the bottom of a 9”/23cm square baking tin.

Put the butter, sugar, egg, egg yolk, flour, almond extract andground almonds in a bowl and beat together with an electric hand whisk until smooth and creamy. Stir in the cherries.

Pour into prepared tin and level with the back of a spoon. Scatter the flaked almonds over the cake mixture.

Bake in the centre of the oven for 20 – 25 minutes, until risen slightly and is firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completly. Cut into slices.

This recipe makes 8 slices. But you can always do as I do and double it if you need more.

 

Cherry Bakewell Cupcakes May 12, 2012

Tip: When using glace cherries, make sure they are washed and dried really well, otherwise the syrup they are kept in will leak into your icing, if being used to decorate the cake, or cause the cherries to sink to the bottom of the sponge cake during baking.

Makes 12 – 18

Ingredients

For the Cupcakes

150g butter, very soft

150g sugar

100g self raising flour

3 large eggs, beaten

1/2 tsp baking powder

60g ground almonds

1-2 Tbsp milk

4 Tbsp raspberry jam

For the Icing

250g icing sugar

about 3 Tbsp lemon juice

12 glace cherries

Method

Preheat oven to 190C/375F/gas mark 5.

Beat the butter with a mixer until creamy. Add all the other ingredients for the cup cakes, except the jam, and beat until light and creamy.

Spoon the mixture into cup cases, dividing it evenly. Level the mixture in each case using the back of a teaspoon.

Bake for 15 – 20 minutes or until golden brown and firm to touch.

Remove cupcakes from the tin and leave on a wire rack to cool.

To make the icing, sift the icing sugar into a bowl and mix in the lemon juice to make a thick, but spoonable and runny icing. Set aside.

Using an apple sorer or small sharp knife, remove the centre from each cup cake, only cutting two-thirds of the way down. Stir the jam until it is a little runny, then carefully spoon into the holes in the cup cakes until the jam just reaches the top (don’t over fill).

Beat the icing. then spoon it over the top of each cup cake to flood the surface until the icing reaches the sides of the paper case. Be careful that the jam doesn’t become mixed into the icing. Add a cherry to the middle immediately and leave to set.

 

 
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