GLACE CHERRY RECIPES

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MARY BERRY'S CHERRY CAKE RECIPE - BBC FOOD



Mary Berry's cherry cake recipe - BBC Food image

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 10-12

Number Of Ingredients 11

200g/7oz glacé cherries
225g/8oz self-raising flour
175g/6oz softened butter, plus extra for greasing
175g/6oz caster sugar
1 lemon, finely grated zest only
50g/1¾oz ground almonds
3 large free-range eggs
175g/6oz icing sugar
1 lemon, juice only
15g/½oz flaked almonds, toasted
5 glacé cherries, quartered

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.

VEGAN CHERRY & ALMOND BROWNIES RECIPE | BBC GOOD F…



Vegan cherry & almond brownies recipe | BBC Good F… image

Deeply rich and decadent, this dairy and egg-free chocolate bake makes an indulgent vegan treat

Provided by Good Food team

Categories     Afternoon tea, Dessert

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Makes 12

Number Of Ingredients 11

80g vegan margarine, plus extra for greasing
2 tbsp ground flaxseed
120g dark chocolate
½ tsp coffee granules
125g self-raising flour
70g ground almond
50g cocoa powder
¼ tsp baking powder
250g golden caster sugar
1 ½ tsp vanilla extract
70g glacé cherry (rinsed and halved)

Steps:

  • Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins.
  • In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.
  • Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

Nutrition Facts : Calories 296 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

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    Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.

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