Meal Occasion: Baking, Retro Bakes, Tray Bakes, Afternoon Tea
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Allergens: Gluten, dairy, nuts, eggs
Ingredients:
230g Opies Black Cherries with Kirsch, syrup reserved
275g self-raising flour
2 tsp baking power
225g salted butter, softened
225g caster sugar
75g ground almonds
5 eggs
100g icing sugar
25g pistachios, finely chopped
10g dried rose petals
Method
1. Pre-heat the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30cm x 20cm rectangular
cake tin.
2. Coat the cherries with approximately 3 tbsp of the flour in a bowl – this will help prevent
them sinking to the bottom of the cake when cooking. Set aside.
3. Beat the baking powder, butter, caster sugar, ground almonds and eggs together in a bowl
or food processor until thoroughly combined. Carefully fold in the flour then tip in the
floured cherries and lightly combine.
4. Pour into the tin and smooth over the top. Bake in the pre-heated oven for about 40
minutes or until the cake is golden and well risen. Remove from the oven and leave to cool
completely in the tin.
5. Meanwhile sieve the icing sugar into a bowl and gradually pour in the reserved kirsch syrup,
mixing as you go, until the icing is thick, berry-pink and spreadable.
6. Remove the cooled cake from its tin, place onto a serving plate or cooling rack and drizzle
the icing over so it runs over the sides. Finish by decorating with the pistachios and rose
petals.
7. Leave to set then cut into squares to serve.
Tip: Try topping the cake with confetti or other iced decorations for a fun alternative.
Where to Buy:
Opies Black Cherries with Kirsch are available from Waitrose and Ocado £4.01