Sunday, 15 October 2017

Dairy Free Rose and Cherry Cake

One of the (many) things I love about food is its ability to transport you to far reaching and exotic places, be it the Asia, South America or in this case, the Middle East. This dairy free cake is heady with rose, but taken to the next level with hints of lemon and little jewels of cherry. On the subject of the cherries, I know they are no longer particularly seasonal, hence why I've used tinned. However, the syrup from the tin also serves as a sweet steeping liquor for the top of the cake. So why not leave the grey and the dreary behind and have a cheeky baking holiday? I promise you won't be disappointed. ;-)

Prep time: 15 Mins
Baking time: 60 Mins
5 Large Eggs
200g Golden Caster Sugar
1tsp Rose Water
The Zest of 2 Unwaxed Lemons
The Juice of 1 Lemon
200g Ground Almonds
50g S/R Flour
1tsp Baking Powder
454g Tin of Cherries in Light Syrup
3-4tbsp Icing Sugar

I use a full 20cm cake tin liner for this recipe and I would advise you to do the same, as the batter is quite liquid. So grab one and line a deep, 20cm loose bottomed baking tin. At the same time preheat the oven to 180C/350F/Gas 4. In a large mixing bowl whisk together the eggs and caster sugar until just frothy, then add the rose, lemon zest and juice and keep whisking. Fold through the ground almonds, then sift in the flour and baking powder and do the same until evenly combined. Pour the batter into the tin and even to the edges.

Drain the cherries, retaining the liquor. Scatter the cherries on top of the batter and press gently into the surface. Bake in the centre of the oven for around 60 minutes, until a skewer or sharp knife comes out clean when inserted into the middle of the cake. When you are happy the cake is baked remove from the oven and set to one side whilst you prepare the steeping liquor.

Add 3 tbsp of icing sugar to the cherry syrup and whisk together. It should have a very light syrup consistency. If not add another teabelspoon and do the same. Stab a sharp knife into the top of cake, around halfway down and all over the surface, then spoon over the syrup. You want the surface to be completely sodden with syrup. Leave in the tin to cool completely and the cake is ready to serve. Boom!

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