Back to food! It's cherry season! I love cherries, being particularly partial to a black cherry ice-cream, or a maraschino cherry at the bottom of a strong cocktail in Nite Hawks, in a bakewell, or morello cherry jam on toast... There are big boxes of cherries for sale in the Grainger Market for £2 at the moment, it really would be rude not to... So I thought I'd share two simple recipes...
The cake is my take on a bakewell, all the flavours, but in a simple cake. The pickled cherries are a slight twist on a Diana Henry recipe, they go very well with a plate of cheese and are also good with things like chicken liver pate, terrines and cured meats. Enjoy cherry season while it lasts!
Cherry and Almond Cake
First a simple but delicious cake recipe! Heat the oven to 160˚C. Then melt 150g of butter in a pan, once melted set it aside to cool slightly. Combine 225g of self raising flour, 225g of caster sugar and a teaspoon of baking powder in a bowl. Then beat 2 eggs and 1/4 teaspoon of almond essence together in another small bowl.
Prepare the cherries, for this I used 2 handfuls cut in half and de-stoned. Line a regular cake tin with greaseproof paper, I cut mine into a circle and tuck it in rather than faffing on with different pieces, it also makes it easy to lift out at the end.
Finally combine the flour mix, butter and egg mix. Bring it together with a spatula, it is quite a thick batter like mix when it's done, mix it until it is smooth. Then add 3/4 of the mix to the cake tin and spread it out. You will think it seems like not very much but don't worry. Then lay the cherries over the mix in an even layer. Add the final 1/4 of the mix to the centre of the cake on top of the rhubarb. Quickly pop it in the oven and bake for 50 minutes.
First a simple but delicious cake recipe! Heat the oven to 160˚C. Then melt 150g of butter in a pan, once melted set it aside to cool slightly. Combine 225g of self raising flour, 225g of caster sugar and a teaspoon of baking powder in a bowl. Then beat 2 eggs and 1/4 teaspoon of almond essence together in another small bowl.
Prepare the cherries, for this I used 2 handfuls cut in half and de-stoned. Line a regular cake tin with greaseproof paper, I cut mine into a circle and tuck it in rather than faffing on with different pieces, it also makes it easy to lift out at the end.
Finally combine the flour mix, butter and egg mix. Bring it together with a spatula, it is quite a thick batter like mix when it's done, mix it until it is smooth. Then add 3/4 of the mix to the cake tin and spread it out. You will think it seems like not very much but don't worry. Then lay the cherries over the mix in an even layer. Add the final 1/4 of the mix to the centre of the cake on top of the rhubarb. Quickly pop it in the oven and bake for 50 minutes.
Pickled Cherries - For a 1 litre jar
Leave the cherries stone in and stalk on, this avoids a lot of faffing about but also makes them easy to eat and pretty I think, you need about 500g. Then heat 350ml of white wine vinegar with 400g of caster sugar, 4 cloves, a cinnamon stick, a pinch of chilli flakes, 10 black peppercorns; stir so the sugar doesn't stick to the bottom. Bring to the boil and then add the cherries for 2 minutes.
Scoop them out into a 1 litre sterilised jar. Then continue to boil the liquid until it is a bit more syrupy, just for 5 minutes or so, then pour over the cherries. They should sit for a week or so before you eat them and will still be good after a year, getting more and more wrinkly and intense.
Scoop them out into a 1 litre sterilised jar. Then continue to boil the liquid until it is a bit more syrupy, just for 5 minutes or so, then pour over the cherries. They should sit for a week or so before you eat them and will still be good after a year, getting more and more wrinkly and intense.