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mary berry's CHERRY cake

Stacey Oswald1 Comment

First of all... am I crazy, or are "glacé" cherries not a thing in America? 

I've heard of maraschino cherries (obviously), but glacé was a new one for me. Apparently they're the same thing as maraschino cherries, except they're candied in sugar syrup. Honestly, they sounded disgusting to me, and Publix didn't have them, so I went with the always classic maraschino. Also disgusting, but hopefully less sugary. 

 
 

I'm glad that this was my first recipe- it was super easy, especially because I didn't receive the abbreviated instructions that the bakers get during the technical challenge. So I kindaaaa cheated, but there's really no way around it when I'm baking my way through the show. Oh well! 

To be honest, I was expecting not to like this cake. As mentioned, I hate maraschino cherries, and the recipe seemed bland and overall pretty boring. But the result was lemony, just sweet enough, light, fluffy, and absolutely delicious. Mary Berry was on point with this one!

I ended up baking the cake for less time than it said in the recipe- more around 30 minutes. I honestly would bake it less if I were to try this recipe again, because mine could be a touch less dry. Also, the recipe doesn't tell you to cream the butter with the sugar first before adding the dry ingredients, but definitely do that if you're making this at home. 

 
 

I got a nice distribution of cherries by coating them in flour, so I was stoked about that. Next time, I would also like to give the cake more time to cool before glazing- my glaze ended up getting mostly absorbed into my semi-warm sponge. But I was rushing to get done before teaching a yoga class, and there's only so much a girl can do. 

Below, you can find my version of the recipe, with those little tidbits above added in. You can find the original copy here, via PBS. Stay tuned- my matcha swiss roll is coming up next! 

 
 

Mary Berry's Cherry Cake

Ingredients: 
a handful of maraschino cherries, pitted and quartered
1 cup self-rising flour
3/4 cup unsalted butter, softened
3/4 cup sugar
Zest of 1 lemon
1/4 cup blanched almond flour
3 large eggs
for decoration: 
3/4 cup powdered sugar
Juice of 1 lemon
Flaked almonds
More cherries (I didn't do this) 

Directions: 
1. Preheat the oven to 350 degrees F. Grease a bundt tin (any shape is fine) with butter. I used coconut oil spray. No shame in my game.  
2. Prepare your cherries. Rinse cherries in a sieve, then pat dry with paper towels. Toss in flour. 
3. Cream butter with sugar, then add eggs. Slowly add lemon zest and flour, then beat for two minutes until fluffy. Fold in the cherries. 
4. Spoon batter evenly into tin and bake for 25-30 minutes, until golden brown. Leave to cool in the tin for 10 minutes, then allow to cool on a wire rack. Seriously guys, let it cool. This was my mistake. 
5. Mix powdered sugar with lemon juice until no clumps remain. Drizzle over cake and decorate! I didn't feel like putting a ton of almonds or cherries on my cake, so I didn't. You do you! 

 
 

PS... don't judge me for my messy kitchen. I can only bake if I'm allowed to leave chaos in my wake ;) Thanks for always cleaning up after me, Paul!