Amazing Cakes #14: Almond Poppy Seed Bundt

This recipe has been a great favourite bake from Amazing Cakes From  The Great British Bake Off.  It was created by last year’s winner David Atherton.  According to the recipe introduction it was his “favourite recipe from when he was growing up- he’s always been obsessed with the flavour of almonds.”

I love almond recipes as well but have never put poppy seeds in a cake with them before. I usually put poppy seeds in bread or a lemon cake. I must admit I had to buy in some poppy seeds to bake the recipe but I had some almond extract in. I love almond extract, the aroma of it is just heavenly.

Looking back at the photos, I actually baked this cake at the end of October and it ended up being one that was taken into work to share with my work mates.  I can’t even remember what day of the week it was baked on as it was such a busy, full on time and I had just gone back to work after having to self isolate for two weeks.

Baking this cake also was a fantastic excuse to get out one of my Nordicware Bundt pans! I chose to use my Elegant Party Bundt Pan which is just perfect for this recipe with the drip icing and the grooves.  Although I didn’t have any toasted flaked almonds to top the cake, I used whole cherries which turned it into more of a Bakewell recipe.

To begin with, the poppy seeds were infused in a pan of milk which came up to the boil and then simmered for a few minutes. I took the pan off the heat and then got the rest of the cake batter sorted out.  The fat content is oil based, rather than butter or margarine and David uses olive oil in his. I thought the olive oil I had in my cupboard would be too strong for this recipe so I used sunflower oil instead. 

In one bowl I whisked eggs and caster sugar together for about 4 minutes until the mixture became creamy and thick.  To this, I then added in the oil and some almond extract. I whisked this carefully so it was well mixed in.  The dry ingredients were weighed out in a separate bowl.  Plain flour, baking powder and ground almonds were then added and carefully folded in. 

Finally, the milk and poppy seed infusion was folded into the batter.  I loved the look of the batter: the pale colour with the contrasting dark poppy seeds throughout the whole mixture looked really pretty. 

Into the prepared bundt pan it went.  I was hoping I wouldn’t have a bundt pan failure like I did last time but I took extra care to grease it.  The cake takes less time to bake than a usual bundt recipe. Usually any bundt I have baked has taken about an hour or so but the required cooking time for this recipe was 30-35 minutes. I checked the cake at 25 minutes and it definitely needed the extra ten minutes.

To see the cake slide out of the pan as a whole without snapping in two or having half of it welded to the pan was a huge relief.  It smelled wonderful as well.  I just love the smell of almonds and my kitchen was full of this delicious aroma.



As the cake was cooling, I decided what I would do with the icing.  When icing sugar was in very short supply in the supermarkets earlier on this year, I put in a massive order to Sugar and Crumbs for some of their flavoured icing sugars. I’ve always loved their icing sugars.  I hadn’t got any plain icing sugar which I could flavour with almond extract so I had to use one of my Sugar and Crumbs flavours.  I had a packet of their Cherry Bakewell icing sugar in my cupboard so I used some of that being as that was almond based. To top the cake I used glace cherries as I didn’t have any flaked almonds in.

The cake went to work to share with my work colleagues.  I didn’t taste any but judging by the way the cake disappeared over the next day it must have tasted fine.

Happy Baking!

Love Sam xx


Cherry And Almond Loaf

It was Friday afternoon and I wanted to bake something. I try to make different things but it always ends up being brownies. This week, though I hadn’t got any chocolate in and there was no way I was going out to our local Co-op just for chocolate. Even though restrictions have been lifted, I am still really anxious when going out and only go out to shops if I have to. I looked in my baking cupboard and saw I had most of a tub of glace cherries and some ground almonds. Cherries and almonds together sounded perfect, just like Cherry Bakewells! So the idea for a Cherry and Almond Loaf cake came about.

CHERRY AND ALMOND LOAF

You need a 2lb loaf tin (greased and lined or you can use a ready made loaf tin liner available from all good cookware shops)

Serves 8-12 depending on how generous you are!

Ingredients:

175g soft margarine, such as Stork

175g caster sugar

200g self raising flour, sifted

50g ground almonds

3 medium free range eggs

1 tsp almond extract

150g glace cherries

  1. Wash, rinse and thoroughly dry the cherries. Then cut them into halves. I like nice big chunks of cherries in my cakes. Rinse and dry them again as often you find syrup inside them as well! Toss the cherries into a tablespoonful of the self raising flour reserved for the rest of the cake. This should help to prevent them from sinking to the bottom of the cake when cooked.
  2. Put all the ingredients (except for the cherries) into a large mixing bowl and mix together until well combined.
  3. Fold in the cherries.
  4. Spoon the mixture into your prepared loaf tin.
  5. Bake in the oven for 1- 1 1/4 hours at 180oC/ 160oC fan/ 350oF/ Gas 4. The cake is ready when a skewer inserted into the cake comes out clean.

If you bake the recipe, do let me know if you like it. My daughter doesn’t like glace cherries but she thought that you could substitute chopped dried apricots instead. They would work well with ground almonds.

Happy Baking!

Love Sam xx

Fat Rascals

When you hear of Fat Rascals you immediately think of Betty’s the world famous tearooms. As I live in North Yorkshire, a visit to Betty’s is a lovely treat even though I hate the queues outside the York and Harrogate cafes. I love the one in Northallerton the best as it has a beautiful conservatory at the back as well as being less busy.

A Fat Rascal is a traditional Yorkshire delicacy which is very similar to a rock cake or a scone. There have been different variations of the Fat Rascal. Some recipes include using leftover pastry but they do include dried fruit.

Bettys introduced their version of the Fat Rascal over thirty years ago. Their version is based on a rock cake recipe with a face made from cherries and almonds. This soon became a best seller and now Bettys own the registered trade mark for the name “Fat Rascal”.

I have been going to an evening class which was called Introduction To Patisserie And Confectionery at my local college which has been an absolute pleasure to do. The course ran for ten sessions and our last session was two weeks ago. See, it’s taken me ages to sort this post out! On our last session our tutor asked us to bake Fat Rascals. As they’re my favourite thing to choose off the menu when I go to Bettys (not that I’ve been there for ages), I was really excited to have a go at baking my own version!

Apparently the original Fat Rascal recipe uses lard but I don’t like it! So I was glad that our class version was using all butter.

First, we had to sift flour and baking powder together in a large bowl, then add some cubed butter. We then rubbed the flour and butter in until the mixture made fine breadcrumbs.

To the bowl, we then added some caster sugar, some grated lemon and orange zest, grated nutmeg, ground cinnamon and some dried fruit (currants, raisins and sultanas). These were mixed in evenly.

Then, it was time to add in a beaten egg and some whole milk to bring the mixture into a soft dough. We had to form the dough into eight equal rounds and place them well apart on a lined baking tray. I think if I was baking these at home I might use two trays but at college we use massive commercial size trays and ovens.

We then made an egg yolk and water glaze to brush the top of the Fat Rascals to give them a shiny finish. To complete them we decorated them with glace cherries and whole almonds. I chopped the cherries in half on mine or else the Fat Rascals’ eyes would have been very bulbous, like a goldfish!

I remember standing behind my work station in the college kitchen thinking what a gorgeous smell. There’s something wonderful about the aroma of Fat Rascals baking. Must be something to do with the nutmeg and cinnamon!

When the Fat Rascals came out of the oven I was so tempted to break into one there and then. I’d already had my dinner earlier and this being January I was dieting! It would have to be for breakfast the next morning!

At the end of the class we also got to bake ginger biscuits, which I really enjoyed. On the whole the class had been fun, even though there were some things I found really easy. But a few of us were already looking forward to starting the Intermediate part of the course and some fresh challenges! Though I was very tired that night, I completely forgot to add the ground ginger in. So the ginger biscuits were actually plain ones!

Happy Baking

Love Sam xx

Panforte- The Great British Bake Off Christmas.

Friday 22nd December 2017.

Panforte is a traditional Italian delicacy which is usually eaten with coffee after a meal. It is full of dried fruit, nuts and spices and baked in the oven on rice paper. A little piece goes a long way as it is very rich.

I had tried some Panforte one Christmas when my Mum had bought some. It might have come from Lakeland or Waitrose but I couldn’t get enough of it. I remember seeing whole hazelnuts inside the Panforte and it felt very chewy, almost toffee like in consistency. No wonder I couldn’t stop at one piece!

When I was looking for ideas to make for foodie presents this year I saw a recipe for Panforte in my Great British Bake Off Christmas Book. It was quite an expensive sweet to make as I don’t know about you but I think both dried fruits and nuts have gone up a hell of a lot in price in the past few years. Don’t get me started on all the other baking ingredients! So, I would only choose to make two panfortes and for those who I knew would like one.

It was the Friday before Christmas (can you believe that’s over a week ago now, where has the time gone?) and I was trying to do everything on that one day. By the time it got to Friday teatime I had a meltdown and started crying thinking why am I doing all this? I still had a birthday cake to bake, I hadn’t finished my Dad and step-mum’s Christmas present and I hadn’t made our usual mince pies and sausage rolls. Any normal person would have gone out and bought them but I’d bought all my mincemeat in and also the sausagemeat and I didn’t want to go out spending any more money. I guess, what with my day job and school breaking up so late I was struggling time wise.

But earlier on in the day I felt as if things were more under control. I was keeping going drinking endless cups of tea and coffee but later I got Mr SmartCookieSam to pour me a large gin and tonic. That did calm me down!

Anyway, I’m going off on a tangent. Back to the panforte. In the Bake Off recipe the dried fruit you need are figs and apricots. I don’t mind dried apricots but figs- yeuggghhh! I needed most of the packet of them and boy did they take ages to cut up. Then I cut up the dried apricots and put them, along with the figs into a pan and heated it on the hob with some runny honey, some light brown muscovado sugar, ground cinnamon, nutmeg and some ground mixed spice. The recipe needed cardamom pods (which I’d not got in) and also ground cloves. I had whole ones but not the plain ones. I had used the mixed spice instead of the cardamom and cloves. Also to the pan I added about a tablespoonful of water. This mixture was heated for about 10 minutes until it became soft and sticky,

Meanwhile I had weighed out some mixed peel, whole blanched almonds and some pistachios. I had to buy pistachios with the shells still on (so I had to remove these before mixing them in) Along with that I put in 3 tablespoonfuls of plain flour.

Panforte is traditionally lined with rice paper but I couldn’t find any in my local Morrisons with the baking stuff. I just lined the base of two loose bottomed round 18cm or 7″ cake tins with baking parchment. Though obviously that’s not edible!

I spooned the mixture between two tins as I had made double the quantity and baked both the panfortes at the same time. They took about 45 minutes in the oven. I must admit they didn’t look very pretty when they came out of the oven. They looked like giant cow pats! But dusted with a bit of icing sugar then they would be fine.

When the panfortes were cooled, I put them onto a thin circular cake board and wrapped them in clear cellophane. To finish I chose some pretty Christmas ribbon to tied them up with.

I gave one of the Panfortes to my Mum, the other to our family friend Paul. I hope they both like them and don’t break their teeth on them!

Happy Baking!

Love Sam xx

Florentines- The Great British Bake Off Christmas.

Friday 22nd December 2017.

Yet another new favourite from The Great British Bake Off Christmas book.  I love Florentines but have only ever made them once before.  They’re another perfect treat to make for foodie gifts at Christmas as well as handy for having around for visitors who don’t like mince pies!  I don’t know why I’ve only made them once before, maybe because if I did make them more often they wouldn’t even get to the serving plate or into the box!

The last and only time I made Florentines was about 3 years ago.  That year my mum, auntie, cousin and his wife came up to stay in a nearby holiday cottage in Yorkshire.  They came over to our house on Boxing Day but before we had lunch and went home to open the presents, we went out to the pub.  Normally I don’t leave anything food related under the Christmas tree  because our greedy Labrador would have the lot. Anyway I made the mistake of putting all the presents out under the tree for when we got back. I though I had shut the door into the lounge but obviously not. We left our dog at home for about an hour but when we came back we noticed that he had eaten half the Florentines and ripped open the cardboard gift box they were in.  It was a wonder he wasn’t ill, what with all the chocolate and glace cherries on them.  So my mum, auntie, cousin and his wife ended up sharing what was left of the Florentines between them! They didn’t look that marvellous anyway, quite rustic looking but I heard they tasted lovely.

This time I was planning on Florentines but this time I would bake them for my three step-sisters and their families.  I definitely wouldn’t be putting them under the tree!  I’d keep them up on the work top in my utility room with the door firmly closed.

The recipe introduction to the Florentines says: “These sticky little sweet treats are half biscuit and half chewy caramel goodness. They have become a classic at Christmas, probably thanks to the candied peel and glace cherries that are so beloved at this time of year,”

The recipe said it made 16-18 biscuits so I prepared two baking trays with lining paper.  I know that Florentines spread out quite a lot when they are in the oven so you need to leave plenty of space between each biscuit.  I wondered whether to set out a third baking tray just in case.

First, I melted butter and sugar in a small pan on the hob. When this was melted and turned into a paste, I stirred in plain flour and double cream.  This was kept on the heat until smooth and the sugar had dissolved.

After this I folded in flaked toasted almonds, candied peel, dried cranberries and glace cherries.  I love all the different jewel like colours in Florentines which does add to their seasonal prettiness.

When it was time to bake them I put teaspoonfuls  of the mixture spaced well apart on the two baking trays. They only just fitted on two trays.  Both trays went into the oven at the same time and baked for about 10 minutes.

A word of warning! Do not move the Florentines onto a cooling rack until you have given them time to cool first and harden up a bit on the baking tray.  Like with any cookies, if you move them before you need to, they will break!  That happened to two of mine so I left the rest for about half an hour and then moved them with a pallette knife.

To decorate the Florentines I chose to melt two different types of chocolate. I melted a pot of white chocolate and the other dark chocolate.  I turned each Florentine over so that the flat bases were uppermost and spread either the white or the dark chocolate on the top of it with my small pallette knife.  I then left them to set before putting them into gift bags, alternating white chocolate ones with dark chocolate ones.

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Mary Berry’s Classic Christmas Cake.

Sunday December 3rd, 2017.

Since I gave up baking professionally to concentrate on the day job full time, I’ve had less time to spend on baking things like Christmas cakes. Mr Smartcookiesam says to me every year that I should just go and buy a small one from Marks and Spencer but to me part of Christmas is baking and decorating a Christmas cake. Why should I go out and buy something I enjoy baking at home?

I’ve never been a massive fan of roll out icing and marzipan but I love fruit cakes. If I eat Christmas cake I always take the icing off and serve it with a slice of Wensleydale cheese as you do in my part of the world. I try to decorate my cake differently each year but if I’m short of time I always get out my The Snowman and the Snowdog decorations and cake ribbon. At the time of writing I’ve no idea how I’m going to decorate this year’s cake, please send some inspiration my way!

As for the previous couple of years I’ve used Mary Berry’s Classic Christmas Cake recipe for my family Christmas cake. The recipe features in both The Great British Bake Off Christmas book and Mary’s own Christmas Collection. Dried fruit (a mixture of currants, sultanas, raisins, mixed peel and halved glacé cherries) had been soaking in some brandy for a few days along with some orange zest.

This afternoon, albeit a few days after it should have been done but I thought I’d better get started on the cake. I knew I needed time where I’d be in all afternoon while it was baking. Sundays are not usually a day of rest in our house. I’m normally catching up on all the jobs I haven’t done from the previous week or trying to get ahead for the next week. No time like the present, as they always say.

In a large bowl I creamed together unsalted butter, light brown sugar, treacle and eggs. After these were mixed together, I added in some flour and some ground mixed spice along with some chopped blanched almonds. Then this was combined with the dried fruit mixture.

I had greased and carefully double lined a deep 9″ or 23cm diameter circular cake tin. Mary Berry says in her recipe intro that the cake isn’t a very deep one but it definitely makes a big enough cake for our Christmas celebrations. I found the cake mixture went just over halfway up the cake tin and was deep enough for me.

My oven had been preheated to 140oC and I put the cake tin into the oven on the central shelf. By this time it was 2.30pm and time was cracking on. The cooking time was estimated between 4- 4 1/2 hours so I wanted the cake out by the time we were due to go out.

Jobs done and now it was time to chill. Every now and again throughout the 4 hours I kept popping backwards and forwards to the kitchen to check on the cake. I’m always worried about fruit cakes burning and to be honest I think I need to get my oven checked out. I don’t think the temperature is as accurate any more. Well my oven is 11 years old and it has had a lot of use over the past few years.

At 6.30pm the cake was ready to come out of the oven. The fruit looked a bit burnt on top to be honest and I should have covered the cake with some foil or baking parchment to stop it catching. You can never tell with my oven at the moment.

I’ll be wrapping the cake up in foil and feeding it with brandy every few days or so. In the week leading up to Christmas I will be marzipanning and icing the cake. Watch this space to see it finished!

Happy Baking!

Love Sam xx

Cranberry, White Chocolate and Coconut Magic Bars. 

I’d had a manic few days at work so to come into the kitchen and bake was a great tonic for me.  I feel guilty every time I bake at the moment though.  I shouldn’t be doing it as eating the sugary stuff is not good for my health. But at the same time I love the process of making it. Why does baking always feel so much more exciting to me than cooking a casserole or a roast dinner?

It was a cold, damp and foggy Thursday morning last week and I was very tired.  I’d taken my son to the bus stop three miles away and gone out and walked the dog.  My warm, cosy and inviting kitchen beckoned. As I was walking across the muddy field with my dog, all I could think about was getting back home and into my kitchen.  I was thinking about some ingredients I had in the cupboard left over from Christmas. These included two bars of white chocolate and some dried cranberries.  It was a miracle that the chocolate hadn’t been nicked by the kids but then one of them is away at uni! My son has been trying to eat sensibly too.

Looking through one of my favourite cookbooks The Hummingbird Bakery Cake Days, I found the perfect recipe on page 49 for Cranberry Magic Bars.  There wasn’t a picture to accompany the recipe so I had to guess what they might look like. From looking at the ingredient list it said what I needed for the base and for the topping. So that meant it was baked in two parts. Nothing explaining it in the recipe introduction either.  I had to go on my own instincts here and worked out that the bars were made up of a shortbread type base and topped with a condensed milk, chocolate, dessicated coconut and dried  fruit concoction. Sounded scrumptious to me.

Luckily I had a tin of condensed milk in my baking stash from Christmas. Bought with the intent of using it to make fudge with, it never got used.  I also needed white chocolate, cranberries and pecans.  I didn’t have any pecans. The only nuts I had left was some flaked almonds so I put those in the recipe instead of the pecans.

I lined and greased my well loved Alan Silverwood Traybake pan and then put the made up base into the bottom of it.  This was quite a challenge.  The base had to be extremely thin and I ended up pressing it down with the back of a spoon to make it even.  It only just covered the bottom of the tin.  Into the oven it went at 150oC (fan oven) for about 15-20 minutes. I wanted the base to be a gentle golden brown.

While the base was being baked I made the topping.  This was simple enough. The condensed milk, white chocolate, cranberries, desiccated coconut and the nuts were mixed together.  I used a whole 100g bar of white chocolate chopped up instead of a bag of  white chocolate chips. I had two bars but I thought I’d save the other one for another time. The mixture was spread onto the base and back into the oven it went for about 20 minutes.

Being as I wasn’t sure what the bars were meant to look like, it was confusing. When they came out of the oven they looked a bit boring. So, to make them more enticing to eat I melted my other bar of white chocolate and piped on a lattice pattern onto the cooled bars. They smelled absolutely gorgeous and I was tempted to grab at one and eat it there and then.

img_1404img_1405

I will definitely be making these again.  I usually have a stall at my village’s Open Gardens event every May selling my cookies and cupcakes so these might end up on the stall. You never know!

Happy Baking!

Love Sam xx

Almond and Coffee Cake- The Cardamom Trail.

A few weeks ago I got a copy of Chetna Makan’s new book The Cardamom Trail.  Chetna was a semi finalist in the 2014 series of The Great British Bake Off . Her bakes were unique in that she added in the spices she grew up with and then gave them a unique twist.  I love adding different flavours to recipes and some of Chetna’s creations seemed so mouthwatering.

It took me a while to get round to trying out a recipe from the book.  It was so difficult to choose which to try out first but I needed an opportunity to get the mixing bowl out.  Last Wednesday I was at home and once again the urge to bake something overcame me.  I had picked my son up from school from his GCSE exam and was trying to put off doing the ironing. As you do! My mind wandered to what I could bake.  I’m trying not to eat too much sweet stuff (famous last words) but I knew I was going to be teaching in one of my regular schools the following day and I sometimes take cake in for the staff to try out.

As I browsed through the book several recipes leapt out at me.  But one which stuck in my mind. It was for an Almond and Coffee Cake which sounded delicious. It was also one which contained ingredients I already had in my baking stash. Including a mountain of flaked almonds and ground almonds which needed using up as soon as I could.

Chetna says “I love the combination of almonds and coffee. Normally it is associated with rich desserts, such as gateau opera but in this cake the sponge is made with ground and flaked almonds which makes it light. The richness comes with the buttery chocolate icing and can be topped with yet more almonds!”  So not only will the cake taste fantastic, it will be simple to decorate with a sprinkling of almonds. 

In the gorgeous photo of the cake it is shown baked as a bundt. Though for those who don’t have a bundt pan, the cake can also be baked in a 25cm diameter circular cake tin. Me being a bundt addict and an avid collector of all things bundt I was keen to get out one of my pans. I chose my square one which was a Christmas present to bake the cake in and  made sure it was properly greased with Wilton Cake release.

First some butter and sugar was creamed together with my hand held electric whisk. Then I added three large eggs, beating them well after every addition. Then in went some self raising flour, baking powder, ground almonds, some coffee and milk. The coffee was actually 2 tablespoons of very strong coffee dissolved in boiling water. This was all mixed together and well combined. In the mixture went into the bundt pan but I was concerned as the mixture only seemed to fill half the pan. Really it should fill three quarters of the tin so maybe the tin I used was too big. I hoped the cake would rise a lot in the oven!

Baking is normally a relaxing experience for me but today I was a bit impatient to get the cake out of the oven and finished off. Looking back it was getting near tea time and I had to sort out other jobs. Why do I do it? I forgot what time the cake went in the oven and didn’t set the timer. Then with that I looked at the cake too early. 

When the cake was ready it looked like it hadn’t risen much. Maybe the bundt tin was too big. At least it was one where it didn’t matter if the top half was missing. Thankfully also the cake came out of the tin in one piece!

Then it was time to slap the icing on and I mean slap or throw it on! I made up the icing by  melting some butter in a small pan on my hob. When it was melted I took it off the heat and mixed in some icing sugar and some cocoa powder mixed into a paste with boiling water. The icing was runny  but was ideal to spread on the cake and clung to the grooves of the  bundt. The final finishing touch was to sprinkle the flaked almonds on top of the cake!

The following morning I took the cake into work. It went down well but I left the cake there so I don’t know what happened to the rest of it. I collected an empty box the next time I was in. I didn’t try any myself though. I need to try it again, would be a perfect cake to bake if you have friends round for a cuppa or to donated to a coffee morning.

Happy Baking!

Love Sam xx

Mary Berry’s Cherry Cake- Great British Bake Off Technical Challenge.

I’ve already been back at work for over two weeks now but for our school training day at the very beginning of the year we always have a shared lunch.  As I love baking I always bring in the pudding or some cake.  This time as normal I brought along some peanut butter and chocolate chip cookies and a cake.  The cake was one I’d been wanting to bake for a couple of weeks now, ever since it was the Technical Challenge in the first week of this year’s Great British Bake Off! So Mary’s Cherry Cake it had to be!

For the link to Mary’s own recipe you can find it here:

http://www.bbc.co.uk/food/recipes/marys_cherry_cake_17869

In the Bake Off it was lovely to see the cakes baked in ring tins and I thought that one of my Nordicware Bundt pans would be perfect for the job.  My bundt pans are my new obsession and I can’t wait to add to the collection when I can afford it.  So I got out my heart shaped one, greased it carefully and got on with the baking.

442
I carefully washed the cherries to get rid of all the sticky syrup and then dried them on some kitchen towels.

More often than not my cherries sink to the bottom of my cakes.  I try to rinse them carefully but I’ve since found out that taking a couple of tablespoonfuls of flour out of the total amount and tossing the cherries in it works well to stop the sinking.  I realised also if I needed to halve or quarter the cherries I should really rinse off the sticky syrup after cutting them as you end up with the stickiness on the inside too! Maybe that was another reason why my cherries sank!

443
The quartered cherries now thoroughly rinsed and ready to go in the mixture.

All the other ingredients were simply weighed out and mixed together in one large bowl. Self raising flour, caster sugar, butter, eggs, along with a delicate flavour of grated lemon zest and a small amount of ground almonds.  I was pleased about that, almonds always go really well with cherries.

444
Here’s the mixture spooned into my heart shaped tin and ready to be baked.

The cake was meant to stay in the oven for about 35-40 minutes.  I found this was ample time for the cake and thankfully it rose well inside my bundt tin.  I always feel nervous when turning out a cake from its tin, especially so with a shaped cake.  But I can honestly say I don’t have any trouble with Nordicware bundt pans so long as you spray the tin with Dr Oetker Cake Release first!

445
The cake turned out onto the wire rack and ready to cool down.

While the cake was cooling it was time to make the icing.  I mixed up icing sugar and the juice of one lemon to make a glace icing.  I think my lemon made a lot of juice as the icing was very runny and I ended up having to add twice as much icing sugar than was asked to make the icing thick enough.  It was still runny though but I didn’t mind that as I wanted it to trickle down the sides of the heart in the grooves.  When I’d done this I added some halved cherries and some flaked almonds to decorate the top.  Hey presto, it was finished and ready to take along to work.

446
The finished cake as seen from the top.

448
View from the side.

450
The cake was cut up into slices to enjoy for pudding at our school training day lunch.

451
I was pleased with how the cake turned out.

452
Whoohooo! Suspended cherries! Mary and Paul would be proud!

My cake went down well at the training day.  There wasn’t much left the next day, although I did manage to have a small slice myself.  I love cherry cake so I know I’ll be having another go at this in the future.

Happy Baking!

Love Sam xx