CAKE MOULD RECIPE RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
• Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
• Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
• Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
• For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.

Steps:

• Heat the oven to 180°C/fan160°C/gas 4. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
• Sift the flour, baking powder, and salt into a large bowl.
• In another large bowl, using an electric whisk, cream together the butter, sugar and lemon zest until the mixture is very pale and fluffy. Add the eggs one at a time, whisking well after each addition, then (using a metal spoon) fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
• Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
• While the cake is baking, make the syrup: heat the sugar and lemon juice in a pan and bubble for 3 min until reduced by half, then transfer to a shallow bowl to cool completely.
• When the cake is cooked, remove from the oven, poke holes all over the surface and, while the cake is still warm, pour over the cooled syrup. Leave the syrup to soak into the cake for 15 min, then turn the bundt out of the tin onto a wire rack and leave to cool completely.
• For the topping, put the icing sugar into a jug and add a tsp cold water. Sir well with a fork until smooth, then add a little more water, drop by drop, until the icing reaches a thick, pourable consistency. Drizzle over the cake, leave to set for 15 min, then cut into slices and serve. Recipe by Emine Hassan of http://www.mbakes.com/ >mbakes.com.