Cherry Bundt Cake

• Vegetarian

• Produce

  • 200 g Glace cherries
  • 5 Glace cherries
  • 1 Lemon, Zest of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Lemon juice (approx. 2 1/2 tbsp

• Baking & Spices

  • 175 g Caster (superfine sugar
  • 175 g Icing
  • 225 g Self raising flour

• Nuts & Seeds

  • 50 g Almonds, ground
  • 15 g Almonds, flaked toasted

• Dairy

  • 175 g Butter

Found on sweet2eatbaking.com

Description

Ingredients

• 200g/7oz glacé cherries
• 225g/8oz self-raising flour, sifted
• 175g/6oz butter, softened plus extra for greasing
• 175g/6oz caster (superfine) sugar
• zest of 1 lemon
• 50g/1¾oz ground almonds
• 3 large eggs
• 175g/6oz icing (confectioners’) sugar, sifted
• 1 lemon juice (approx. 2½ tbsp)
• 15g/½oz flaked almonds, toasted
• 5 glacé cherries, quartered

Directions

• Cake Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 23cm/9in bundt tin or savarin mould with butter. Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared 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 completely. Icing Mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.