Fresh Cherries and Lime Cake
Tender crumb with plump cherries makes this cake a winner
Ingredients
- 300 g fresh cherries pitted
- 100 g burnt Honey
- 1 Tbls lime juice (1 lime weighing about 70g will do for cherries and glaze see below) reserve zest for flour before juicing
- 1 Tbls vanilla extract
- 10 drops almond essence
Dry Ingredients
- 200 g ground almonds
- 110 g Self-raising flour
- 150 g caster sugar
- 20 g coconut dessicated
- 1/4 tsp salt
Wet Ingredients
- 4 Ex L eggs lightly whisked
- 200 g unsalted butter melted
to finish
- 30 g flaked almonds lightly toasted half for decoration half for batter
- 1 Tbls burnt honey for glaze
- 1 Tbls lime juice for glaze
Instructions
- In a bowl add the cherries along with the next 4 ingredients. Let them sit to macerate while you get on and mix the rest of the batter
- In a separate bowl add the almond flour, Self-raising flour, caster sugar, coconut and salt. Whisk to ensure all the ingredients are mixed together. Add the lime zest to the flours rubbing it in to release the oils
- Mix the eggs into the cooled melted butter and pour over the flour mix. Fold in to ensure there are no lumps. Hold a sieve over the batter and pour the macerated juice into the batter holding back the cherries.
- Stir to ensure the juices are properly mixed into the batter. Fold in 3/4 of the cherries reserving the rest for the top of the batter.
- stir in half of the slivered almonds
- Pour the batter into a prepared 22cm baking pan lined with baking paper.
- Sprinkle the rest of the cherries and almond flakes on top of the batter pressing down gently so they stick into the cake. Bake in preheated oven for 50 min. Check with skewer after 45 to ensure cake in cooked.
Glaze
- While the cake is in the oven mix the honey with the lime juice. As soon as cake comes out of oven baste the cake with the glaze until it is finished. Leave in the pan for 15 min on a wire rack to cool before removing the cake from the pan
- Serve with double thick yoghurt and a swirl of burnt honey and a light dusting of icing sugar and sprinkle of almond flakes
