Cherry Madeira Cake
Recently at work, we have decided that a Birthday Calendar along with the persons favourite cake would be a good idea to boost the morale during this second 6 week lockdown (essential workers)!
The first birthday on the list after the Christmas break requested a Cherry Madeira which I'd never made before so was very nervous about getting it right! On tasting, the confirmation was given that I'd done a good job so here's the recipe for you to try! Perfect with a cuppa!
- 200g glacé cherries, cut in half
- 1tbsp plain flour
- 200g unsalted butter, softened
- 180g caster sugar, plus 1tbsp for later on
- 4 free range eggs
- 1tsp vanilla extract
- 1 lemon's zest
- 250g self-raising flour
- 1 1/2tsp baking powder
- 80g ground almonds
- 2tbsp milk
- 25g flaked almonds
- 900g loaf tin
- Preheat the oven to 170C/fan 160C/Gas Mark 31/2. Grease and line the loaf tin.
- Place the cherry halves in a sieve and then run under warmish water until all of the syrup has been melted/rinsed off. Dry these using some kitchen roll and place in a bowl containing the plain flour. Shake the bowl until the cherries are nicely coated. Leave to the side.
- In a separate bowl, beat together the butter and the caster sugar until smooth. Add in the eggs one at a time; adding a bit of the self-raising flour to prevent it from curdling.
- Add in the vanilla extract and lemon zest and then beat again until fully incorporated.
- Sieve in the remaining flour, baking powder and a pinch of salt. Add the ground almonds and the milk and then beat again until everything is nicely combined.
- Fold in the cherries from earlier and then pour into your prepared tin; smoothing the mixture out on the top.
- Sprinkle the 1tbsp of caster sugar over the top of the mixture followed by the flaked almonds.
- Place in the preheated oven for about an hour or until a skewer inserted comes out clean!
- Leave the cake to cool for about 10-15 minutes and then remove from the tin.
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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