RCI-BR.004.0114.001
Cherry Cake
A simple sponge full of delicious cherries that makes an ideal teatime treat for the family.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- natural cherries6 oz
- self-raising flour4 ozsifted
- plain flour3 ozsifted
- cornflour3 tbsp
- rind of 2 oranges1 unit
- caster sugar6 oz
- margarine6 oz
- eggs3 unitlightly beaten
- caster sugar1 unitto sprinkle
- glace cherries6 unithalved
- angelica1 unitto decorate
Method
1
Preheat the oven to 190°C (375°F). Grease and line a round 20 cm (8 inch) cake tin with parchment paper.
2
Sift the self-raising flour, plain flour, and cornflour together into a large mixing bowl.
3
Cream together the margarine and caster sugar in another bowl until pale and fluffy, about 3-4 minutes.
4
Gradually add the lightly beaten eggs to the margarine mixture, beating well after each addition to prevent curdling.
5
Fold the sifted flour mixture gently into the creamed mixture using a metal spoon or spatula, keeping as much air in the batter as possible.
6
Add the grated orange rind and stir to combine evenly throughout the batter.
7
Fold in the natural cherries carefully, reserving a few for garnish if desired.
8
Pour the batter into the prepared cake tin and smooth the top level.
9
Arrange the halved glace cherries on top of the batter in a decorative pattern.
10
Bake in the preheated oven for 35 minutes, or until a skewer inserted in the centre comes out clean.
35 minutes
11
Remove from the oven and let the cake cool in the tin for 10 minutes before turning out onto a wire rack.
12
Once cooled, sprinkle caster sugar over the top and decorate with pieces of angelica.