Tuesday, July 7

Vanilla Cherry Lemon Cake

I have now made this twice - first time was experimental as I bought some cherries off season for a ridiculously cheap price on clearance - a week later I had found them again.   I must say when this cake is mixed it's very tempting just to eat the mixture!  But you need to because the smell of this cooking in the oven is intoxicating - the mix of the vanilla, cherry and lemon is homely and aromatic. Heaven.  If you are trying to sell your house -forget brewing coffee and baking bread - this would sell your house no problem!
400 grams fresh cherries, cut in half and pitted
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup white sugar
1/2 cup unsalted butter, melted and cooled
1/3 cup milk
1 1/2 teaspoon vanilla extract/essence
Zest of 1 lemon

Preheat oven to 190 degrees celcuis
Grease, paper and regrease a springform pan (you could use any pan, but I like the springform on this !)

In a food processor, mix the eggs and sugar well
Add melted butter, milk, vanilla essence, lemon zest and baking powder, then the flour.
Take bowl off the processing unit and stir through about 2/3 of the cherries, leave the rest.
Pour into your pan, smooth out to the sides and ensure top is flat.  
Place in the oven for 20 mins - then remove and push the remaining third of the cherries into the top (stops them from sinking to bottom) 
Bake for an additional 20 minutes and cool for 5 minutes before turning out.
Dust with icing sugar should you wish.

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3 lovely comments:

Hannah on July 7, 2009 at 1:31 PM said... [Reply to this amazing comment]

Oh, that looks so yum. I make a mean almond meal cherry cake (gluten free) I might just have to add lemon to the mix.

Chantel on July 7, 2009 at 2:13 PM said... [Reply to this amazing comment]

You make me wish blogs had a scratch and sniff button :P

Looks lovely! I love cherries.

Rina the Mama Bear on July 11, 2009 at 4:49 PM said... [Reply to this amazing comment]

Bookmarking. Yum.


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