A Very Alcoholic Cherry Almond Cake

Page copy protected against web site content infringement by Copyscape

I’d recently discovered some really nice dried cherries in Carrefour that don’t quite cost the sky (just an arm and a leg). It allowed me to finally try out Nigella’s recipe for a cherry cake. Her version involved natural glace cherries. I haven’t seen natural glace cherries anywhere in this corner of the world before and I thoroughly detest the typical bright scarlet ones, so I upped the decadence level by soaking the dried cherries for some hours in a mixture of kirsch and rum. It worked out beautifully, tasting a little like christmas fruit cake. It gets even better the next morning as the alcohol from the cherries infuses the cake. I’d imagine it’ll do wonderfully with extra dark rum scattered over the cake and left to age for a week before serving.

Before we get to the recipe, a few tips on prep work. First, soak the cherries overnight in a mixture of kirsch and rum. I ran out of kirsch, so topped up the alcohol with dark rum to cover the cherries in a bowl. Use brandy, whisky or vodka if you don’t have either the above. Next, halve your cherries or chop them very roughly  as I think the cherried alcohol infuses better in the cake that way. Last word on flour: I don’t really like the hassle of stocking both plain and self-raising flour and also keeping track of my baking powder to make sure that it’s not expired yet. What I do instead is to make up my own baking powder by using cream of tartar and bicarbonate of soda. If you’d like to tailor your own recipes, halve the amount of baking powder to find out how much cream of tartar to use, and halve the amount of cream of tartar for how much bicarbonate of soda to add.

IMG_2121

Ingredients:

200g dried cherries, soaked overnight in alcohol mix and then halved
250g flour
1½tsp cream of tartar
¾tsp bicarbonate of soda
200g butter
120g sugar
3 eggs, beaten
2 drops almond essence
100g ground almonds
about 3 tbsp milk

Method:

  1. Preheat the oven to 170ºC. Butter and line a loaf cake tin.
  2. Drain the cherries, reserving the soaking liquid
  3. Cream the butter and sugar till light and fluffy, then add eggs and almond essence.
  4. Fold in flour and ground almonds.
  5. Make up the cherry soaking liquid to 6 tbsp with the milk and fold into the cake mixture.
  6. Fold in the cherries and scrape out into tin.
  7. Bake for 1 hour or so until a satay stick comes out clean.
  8. Let cool completely before removing from tin.

Makes about 12 slices.

Giant Spiced Apple Cupcake Surprise

Page copy protected against web site content infringement by Copyscape

I was a little tired of the typical twee cupcake thickly coated with icing everyone scrapes off and throws out. (Dudes, icing sugar is expensive yo.) Instead, I went the other way and made giant cupcakes. The good thing is that this method cuts down on the bother of filling a zillion neverending cupcake cases. I made five in this recipe instead of the usual 15 or so. To make things a little special, I soaked some dried cherries in kirsch and filled the cupcakes with these little surprises.

The recipe itself is the same as the Orange Clove Cake, just that I added two grated apples to the cake mix for a fruitier, slightly denser and moister cake.

DSCF7161

Ingredients:

240g plain flour
½tsp bicarbonate of soda
1tsp cream of tartar
½tsp salt
¼tsp ground cloves
170g butter
200g sugar
1 tsp vanilla extract
3 eggs
2 egg whites
½cup milk
2 red apples, grated

big handful cherries, at least 30
good splash of kirsch or vodka

Method:

  1. The night before, soak the cherries in the kirsch. They should be plump and juicy when ready.
  2. Preheat oven to 160°C.
  3. Combine the flour, bicarbonate of soda, cream of tartar, salt and ground cloves.
  4. Beat butter and sugar till creamy. Add in the eggs one by one, beating in between each addition, followed by the egg whites and vanilla extract. Beat till light and creamy.
  5. Fold in the flour mixture and milk alternately till you get a thick batter. Stir in the grated apple.
  6. Fill up each giant cupcake case halfway, fill with a generous spoonful of cherries, then top with remaining batter till about ¾ full.
  7. Bake for 20 to 30 minutes or till a skewer comes out clean.

Makes 5.