It is a little early to be talking about cherries in the UK… a few months early… but it is exciting to see cherries ready on the trees. We might even get some this year instead of the birds. They have already done an excellent job of eating the cherry and plum tree leaves – I had no idea they were that tasty…
We were given a bag of cherries from a friend who takes the left overs from a market for her chickens and gives us a huge portion of it to feed little piggy and chooks. Some were on the turn, queue cherry baking time.
I’ve got a favourite cherry cake recipe (find it here Cherries) but I was lacking in some ingredients and, to be honest, I wanted chocolate cake 😛
So I trawled the internet to find a chocolate one that had the ingredients we had in the house. I had just enough to make one from https://www.kitchensanctuary.com
It is most definitely not my own creation even though I would love to take credit for it, but it is so delicious that I think the word should be spread. It is a new favourite chocolate cake.
Flourless with ground almonds, fresh cherries, chocolate chunks in a chocolate cake, lovely gooey texture – what is not to like?!
Chocolate Chunk Cherry Cake
-225g butter, softened -200g granulated sugar -1tsp vanilla extract -4 eggs -200g ground almonds -50g cocoa powder -1tsp baking powder -100g dark chocolate -100g dark or milk chocolate cut into chunks -200g fresh cherries
- Preheat oven to 170C. Line a 20cm/9inch deep cake tin with baking parchment.
- In a large bowl, beat together the softened butter and the sugar until light and fluffy.
- Mix in the vanilla extract and the eggs one at a time until well incorporated into the mixture.
- Stir in the ground almonds, cocoa powder and baking powder, mixing well to combine.
- Melt 100g of dark chocolate in a heatproof bowl over the hob or in a microwave. Mix into the cake mixture followed by the chunks of unmelted chocolate.
- Scrape the contents of the bowl into the prepared baking tin.
- Remove the stems from the cherries and cut them open, removing the stones from the centre. Scatter the cherries over the top of the cake’s surface.
- Bake in the centre of the oven for about 50 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin before transferring to the wire rack to cool completely. It is also delicious served warm.
- When completely cold, store in an airtight container for up to three days.
Come on summer…
Blueberry Lemon Cake
-225g granulated sugar -2tbsp lemon juice -180g plain flour -2tsp baking powder -Pinch of salt – 1/2 cup of milk -1/2tsp vanilla essence -3 large eggs -1tbsp lemon juice -1/2 cup vegetable oil -300g blueberries -1/4tsp plain flour
- Preheat the oven to 180C. Line a 20cm/9inch deep circular baking tin with baking parchment.
- Mix the sugar and the lemon juice together. Mix in the flour, baking powder and salt.
- Mix in the milk along with the vanilla essence. Then mix in the eggs, followed by the lemon juice and the vegetable oil.
- When it has mixed well, add the blueberries with the 1/4tsp of plain flour and gently mix in.
- Scrape into the baking tin and bake in the centre of the oven for approximately 1hr or until a skewer inserted into the centre comes out clean.
- Leave on a wire rack to cool in the tin before turning out the cake onto the wire rack to cool completely. Store in an airtight container in the refrigerator.
Raspberry Curd Cake
All of our raspberries are harvested and frozen for this summer’s season. I am using them to make lots of jam, but not only am I trying to make room in the freezer again for the runner beans (oh dear) but I am trying to use up the eggs of our many chickens and ducks that are laying non-stop.
My mum showed me this great idea – raspberry curd.
I thought of an equally good idea – raspberry curd cake.
I’ve already been making my lemon curd cake for a few years now, so why not try raspberry curd instead? Uses up raspberry and eggs, perfect!
Well, the curd was a little runny and when I created my cake mix, it looked bubblegum pink. This kind of frightened me a bit. It looked alright once cooked. When I cut a slice, it was very pink. I carefully tried a bit, with extra curd as a sauce, and wow, I actually thought it was alright! To me, it was better than the lemon curd cake, despite being pink!
If anyones curious to try it, the recipe is below. Have fun!
– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 210g raspberries
- In a pan, whisk together the yolks and sugar until combined.
- Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This may take some time.
- Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
- Leave it to cool completely before using it in the cake (below), spreading it on bread, or storing it in preserved jars in the fridge for up to a month.
Raspberry Curd Cake
– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 4 tbsp raspberry curd
- Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
- Beat the butter and the sugar together in a bowl until creamy.
- Mix in the eggs, followed by the flour and baking powder.
- Finally, mix in the curd until thoroughly combined.
- Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
- Leave the cake to cool in the tin before transferring it to a wire rack.
- Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.