Sticky cherry cake
Sunday 26 May 2013
Fresh cherries are one of those ingredients that I jump on the moment they come into season. I find them impossible to resist.
125g/4oz self-raising flour
75g/3oz ground almonds
125g/4oz soft light-brown sugar
150g/5oz butter, melted, plus extra for greasing
½ tsp vanilla extract
2 eggs, lightly beaten
80ml/3¼fl oz natural yoghurt
Zest and juice 1 lemon
300g/10oz cherries, pitted
1 tbsp golden syrup
Crème fraîche, to serve
Preheat the oven to 180C/350F/Gas4. Grease and line a 15cm x 20cm rectangular cake tin.
In a large bowl, add the flour, ground almonds, sugar, butter, vanilla extract, eggs, yoghurt and lemon zest and beat until smooth.
into the prepared tin, roughly level the surface and gently push the cherries into the batter.
Bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for about 10 minutes.
Pierce the cake all over with a skewer, mix the lemon juice and syrup together and pour all over the cake. Leave for a few minutes to soak in.
Serve warm or at room temperature with a dollop of crème fraîche.
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