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See.Taste.Do

Curation of things you can "see, taste and do"

English cherry cake recipe using Cherry Hill Orchard fresh cherries

January 9, 2021 by Jenny

In Australia, summer means fresh cherries and the ones I got recently from CherryHill Orchard are so plump, juicy and delicious. You can eat it out straight or use them in a lovely cherry sponge cake. The recipe I love using is Mary Berry’s English Cherry cake recipe that has a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

A CherryHill cherry, a 100% Australian owned family business, has been handpicked from one of their Victorian orchards, packed in their Yarra Valley facility and delivered to store within 2 days of harvest.

Also did you know cherries are rich in anthocynanins. Not only does the red colour act like a ‘sunscreen’ for the fruit, they are also filled with super antioxidants and anti-inflammatory properties to protect your overall health, from healthy joints to glowing skin. I have a family member who suffers from gout and often eat cherries to help reduce the pain.

Ingredients

  • 200g fresh cherries
  • 225g self-raising flour
  • 175g softened butter, plus extra for greasing
  • 175g caster sugar
  • 1 lemon, finely grated zest only
  • 50g ground almonds
  • 3 large free-range eggs

For the decoration

  • 175g icing sugar
  • 1 lemon, juice only
  • 15g flaked almonds, toasted
  • Handful of fresh cherries

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  2. 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.
  3. 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.
  4. 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.
  5. For the 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.

This post has been created in collaboration with Cherry Hill Orchards

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Hello! I am Jenny, creator of my blog, See.Taste.Do which is simply a curation of things I love to see, taste and do. I write personal stories of my experiences mainly in Sydney, Australia but also beyond when I travel. I am a food photographer for restaurants and also love creating, styling and photographing recipes of good food that are easy to make and nourish your body and mind. I have a fondness for fresh produce, things that grow in farms, markets, restaurants and cafes, dance classes, musical theatre and getaways in luxurious hotels and resorts.

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