morello cherry bundt cake
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RcjGADtx78LLGPKvdzyOnUCN0MdUzj2tRQ2W1QYGn7Tk65vvSjkEmvuKZcKTmmYd1IS5UIPw9sZe9gV_q8DkQfdLjD1kD3abBXOkRcPpf-2stgBYoZSJ9bN0XdkU5h4HfDf6BQ/s1600/blog-12.jpg)
A few months back I bought a bottle of morello cherries when I planned to make a sour cherry and cream cheese babka. That never happened so the bottle's stayed unopened in the cupboard ever since. I adapted the Gretta Anna plum cake recipe that I've been making for years. Instead of topping the cake batter with sliced plums, I folded the sour cherries through the batter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rdhVPtbQo8syW8p60XvyXsTcO6rKVrMkk2OCp7krpqZcVGMa7nrTe47JwMMlh2XYSLUXYH-PG7ds9L-YmFnMhsk__8HRC1LZNTA2UuYO0Yyk64TktzoHBvzvJB0p98mzVq4Evg/s1600/blog-2.jpg)
I really like old fashioned butter cakes and so do my workmates. I had some leftover buttermilk so I used that to make the cake and flavoured the batter with grated lemon rind. You could use vanilla and cinnamon as flavourings if your prefer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0RG1fcEl41TvLc_xqzAk49sXaNbqobOSwX-LnwK6dhuxJyN4Akeuig5n_8t2V9cbjwurbdUQfIcSabod9gVcOEx0s29pRkfsjgbB1-CcLT-pgXchuNnhUtO6eCNgRYNbQZK3ZsQ/s1600/blog-3.jpg)
This butter cake is very moist so the fruit always sinks to the bottom of the cake. That's great when you use a regular round tin but not so pretty when you use a bundt tin. I also had no idea how many cherries to add to the cake batter so I used just under a cup of drained cherries. Some I left whole whilst some I halved as quite a few of cherries in the bottle still had pits left inside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNwj4WgUUmX9XS7vpZra9cVMqmb95JHhQ6AD7_nQdP7VVj-yEXZsf0O3ZjvcEzJ3KxVg_ovKEoVGkRN2LFH_SmEHRuH50KsoXR3QZfLlyg23hxsCB-nG-6xxrxuKOF_YJfEEX1g/s1600/blog-5.jpg)
If you'd like to make the recipe, I use a 250 ml cup and a 20 ml tablespoon. The eggs I use are 60 grams and my oven is a conventional gas oven not fan forced, so you may need to reduce your oven temperature by 20°C.
This recipe makes a small bundt cake or a 17cm round cake. If you'd like to make a large bundt cake or a 23 cm/9 inch cake just double all the cake ingredients. You may need to bake the 9 inch cake for a little longer than the bundt cake. The quantity of icing will be sufficient for a large bundt cake.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFQ0LGM8BqhT7IUFwvwm3x9mPZqfLMYE5fPIhoh6Ooe1ObpJ-DXUCM_WzyyI9fPvYr1ebu4rGU0V3yHheZXZgLdnWi7Wvcx_feVTji13E_AP3dI88d4GmS37v8x9vBQsBc0z2KIA/s1600/blog-6.jpg)
Morello Cherry Bundt Cake
125 grams unsalted butter
⅔ cup caster sugar
2 teaspoons finely grated lemon rind
2 eggs
1 cup self-raising flour
½ tsp baking powder
¼ cup almond meal
¼ cup buttermilk
⅔ cup well drained morello cherries
Glace Icing
1 cup sifted icing sugar
Lemon juice
Method
1. Preheat oven to moderate (180°C/160°C fan-forced). Generously grease a small bundt tin or 17 cm round cake tin with butter and then finish with a dusting of flour.
2. To make the cake, cream the butter, sugar and rind together in a bowl until light and fluffy. Add the eggs one at a time and mix until combined well. Sift the flour and baking powder into a small and stir in the almond meal. Add the flour mixture alternately with the buttermilk to make a soft batter. Gently fold through the cherries.
3. Spoon the mixture into the prepared tin, gently smoothing the surface.
4. Bake for about 35-45 minutes or until the cake is well risen, the top is golden and the cakes tests ‘cooked’ when tested with a skewer.
5. Allow the cake to cool for about 10 minutes before turning out onto a wire rack to cool.
6. When the cake is cool either dust the top of the cake with the icing sugar or drizzle with the glacé icing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtWVI_YQZTZaD3fjp8rIdbWIIgsc7fhIa-C1nOJf6olgyUCq5Mrj-fYnMzLzG_f3n4U9SnzhHQWLpOx3QxXGJvnsFqrYA9GtcAyTU_VK83ZDeKqn5JmYvEHkkUApI5SrQAmleCg/s1600/blog-11.jpg)
Icing
In a small bowl, combine the icing sugar with a little lemon juice to form a thick icing. Drizzle over the cooled cake.
Store the cake in a cake tin for up to 5 days but it won't last that long!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvENTZVdzp5BCNZQO0pbZhb12pOgUBe91DrZFXtaUWajS-LghI2sTb1whuUFjQDK8XmwxibZytR781lxMtEY35FgeuYRVW6FK91sr3CL1gZZaEdAV4hwEzqhevQYtHzfFHLDTqXw/s1600/blog-10.jpg)
I took the cake into work and it disappeared in a flash so it would seem that morello cherries and lemon are a winning combination.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxa1tPRqx69bcSY-4TPl4YM5jltIBG6Df_hm7XtJ0PYpX5ytacZm3RNDW73_QQTKv7gmuBxxBVJW480dsvNaUW9B_3UOWT8oH5I2dXc8wbAyMUJvUvPAlhRrj9MUv5UVI8w2Lehw/s1600/blog-8.jpg)
See you all again next week.
Bye for now.
Jillian
No comments
Post a Comment