A traditional & popular English cake, well fit for an afternoon cuppa! An afternoon tea in England is served in two stages. Firstly, a pot of tea is brought out. Then food makes a grand appearance on a triple cake stand with dainty sandwiches, soft scones & handmade miniature cakes and pastries.
For a bunch of gossiping friends, this would be a perfect plan to catch up with each other. Not much time to shuttle in and out of the kitchen. Everything can be prepared ahead and absolutely no stress involved. Indulge in pure gossip and delicious treats :D
Cherry & Almond Cake
Recipe adapted from 'Step by step baking' book by Caroline Bretherton
Ingredients:
150 g Unsalted Butter, softened
150 g Caster sugar
150 g Ground almonds
2 Eggs, lightly beaten
250 g Self raising Flour
1 tsp Baking powder
1 tsp Vanilla extract
75 ml Milk
400 g Pitted cherries (I used the canned one after draining)
few Almonds, blanched & chopped
Method:
♥ Thank You ♥
For a bunch of gossiping friends, this would be a perfect plan to catch up with each other. Not much time to shuttle in and out of the kitchen. Everything can be prepared ahead and absolutely no stress involved. Indulge in pure gossip and delicious treats :D
Cherry & Almond Cake
Recipe adapted from 'Step by step baking' book by Caroline Bretherton
Ingredients:
150 g Unsalted Butter, softened
150 g Caster sugar
150 g Ground almonds
2 Eggs, lightly beaten
250 g Self raising Flour
1 tsp Baking powder
1 tsp Vanilla extract
75 ml Milk
400 g Pitted cherries (I used the canned one after draining)
few Almonds, blanched & chopped
Method:
- Preheat oven to 180 C/ 350 F/ Gas 4. Grease and line an 8" round spring-form cake tin with parchment.
- In a bowl, cream the butter and sugar with an electric beater until creamy.
- Add the lightly beaten eggs one at a time while you continue beating the mixture, adding a tablespoon of flour to the mixture before adding the second egg.
- Add the remaining flour, baking powder, ground almonds, vanilla extract & milk and mix well.
- Now mix in half the cherries, then spoon the mixture into the prepared tin and level the top.
- Scatter the remaining cherries and chopped almonds over the surface.
- Bake for 1&1/2 to 1 &3/4 hours or until golden brown. A thin skewer inserted into the cake should come out clean. If the surface of the cake starts to brown before fully baked, then use a piece of foil to cover.
- Once baked, take it out of oven and leave to cool in tin for few mins. Then remove the foil and parchment and let it cool completely on a wire rack before serving.
♥ Thank You ♥
:-) nice post
ReplyDeleteAm also trying out some recipies
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