Skip to content

GBBO 5 Technical Bake #1: Mary Berry’s Cherry Cake

August 10, 2014

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.

Tech Bake 5.1

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!

What would Mary say?

Mary Berry’s Cherry Cake
taken from BBC Good Food and Great British Bake off Series 5

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

Preparation method 

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

This is being entered into Cook Blog Share , My GBBO Bakealong and the Great Bloggers Bake Off



Even distribution

6 Comments leave one →
  1. jennypaulin permalink
    August 10, 2014 11:14 pm

    i love the fact that you had GBBO on in the background while you completed your bake!
    this is a superb cherry cake and excellent cherry distribution – Mary would be pleased!
    thank you for linking up x

  2. August 11, 2014 9:36 am

    What a gorgeous cake! Star baker! Even though this cake doesn’t sound like something I would ever make you made it look very appealing. Thanks for joining the #GBBO #BakeAlong on Supergolden Bakes looking forward to seeing more of your bakes!

  3. August 11, 2014 10:46 am

    this looks so gorgeous… of all the tech bakes I was thinking about making this myself, so i’m so glad you did it… I was so intrigued by the dusting the fruit technique and would like to try it but so funny that you didn’t do it and it still worked.

  4. August 11, 2014 3:03 pm

    Ooo I worked my through about the first 6 episodes last time and then gave up, I have so much on my ‘to bake’ list at the moment that I’m just resigning myself to ensuring I have some sort of baked good to ‘eat along’ !! This looks gorgeous. That silicon tin sounds good, I go through phases with silicon, but I’ve given up on the cupcake cases they are too much of a faff to clean!

  5. August 14, 2014 6:03 pm

    Yay, I need to persuade Pete to do this though i fear it unlikely.


  1. Great Bloggers Bake Off 2014 #week 1 – Cakes Round Up | Mummy Mishaps

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: