GBBO 5 Technical Bake #1: Mary Berry’s Cherry Cake
As you may have noticed, the Great British Bake Off has started again on the UK. I wasn’t sure if I’d want to invest the time in another series, but I appear to have already watched the first episode and been persuaded to reprise my self inflicted challenge of the last series to tackle every single technical bake.
So, here is GBBO Tech-Bake 5.1 the cherry cake. I forgot to shake the cherries in flour but still got a good even distribution. I used 3/4 natural French glacé cherries and 1/4 dried cranberries as I didn’t want to break open a new packet. The glacé cherries are less luridly red but I like the more refined colouring. Did you know they used to be preserved in honey? Find out more about their history here. I also made the icing pink and used Raspberry Ripple naturally flavoured icing sugar from Sugar and Crumbs. It really does taste like raspberry ripple and bring a little cheekiness to the cake. I’m not sure what Mr Hollywood would think though!
A while back I was sent a Lekue silicon savarin mould. I’ve never been a huge fan of silicone but I’m impressed the fact that this cooked in exactly the same time, with the same evenness and browned well. I didn’t grease it at all and it came out like a dream!
150g natural French glacé cherries
50g dried cranberries or other dried fruit
225g self-raising flour
175g softened butter, plus extra for greasing
175g caster sugar
3 drops natural lemon essence
50g ground almonds
3 large free-range eggs
For the decoration
175g raspberry ripple icing sugar + food colouring
15g flaked almonds, toasted
5 glacé cherries, quartered
Preheat oven to 180c (160 for fan)
Grease or spray a 23cm/9in bundt tin or savarin mould.
Rinse the fruit under cold water
Reserve 4 cherries
Cut the rest of the fruit into small pieces – eg. the cherries into quarters.
Set aside five of the quartered cherries for the decoration later.
Drain the fruit, dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
Measure the flour, butter, sugar, almonds , eggs and lemon essence (or zest)into a large bowl and beat well until completely mixed.
Fold in the fruit.
Spoon into the bundt 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.
Toast the almonds in a pan.
Mix the icing sugar together with 4 tbsp water, add more if needed to make it loose enough to drizzle. Colour if desired.
Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries cut into slices
Lekue sent me the mould for free ages ago but I wasn’t required to write a review. I was genuinely impressed. I have had freebies in the past from French Glace Cherries and Sugar and Crumbs. I really like the Sugar and Crumbs intriguing flavoured icing sugar and cocoa powder and have a few more I’m looking forward to trying. The cake stand is from dotcomgiftshop.com