There seems to be quite a few cherry cake variations in the book, which suits me as I love cake and I love cherries!!
Am sure there is some sort of science behind the flour/cornflour mix but I’ve no idea what it is. I’ve made a good few cakes in my time but I’ve never use cornflour with plain four and self raising flour like this! I have plenty of regular red cherries but opted to throw in a few of the multicoloured ones..
So I did wash the cherries and died them pretty well. I mixed all the other ingredients together and then folded in all the dry. I did try to make sure all the cherries weren’t grouped together when I put the mix in the tin..
Not sure why it has to be sugar cubes, pretty sure regular brown sugar would do but I do have sugar cubes in the cupboard so crushed a few of them and sprinkled on top..
After about an hour and 20 minutes it was looking done..
I don’t know about anyone else but I do like to make sure there is something sweet, preferably home baked, to have with a cup of tea after dinner, in fact I get annoyed if there isn’t anything! So thinking this is the ideal post dinner treat to have with my cup of tea…
I did try to make sure the cherries hadn’t been grouped together, and the distribution looked ok when I cut into the cake..
Well I thought this was great. I love the almonds in the cake and that’s a great combination with the cherries. The crunch sugar on top is a nice touch as well. Still have No idea what the cornflour is doing and if it’s really necessary to have both types of flour, it’s a nice texture so maybe there’s some sort of science thing behind it all. I thought it was another great cherry cake.
Would I make this again? Yes definitely..