First, I would like to thank my dear friends Kitty and Ronnie for giving me a big load of fresh sweet cherries. Wild Boar and I tucked in some of these deliciously sweet and juicy cherries and kept some for making these delectable moist and berries packed mini cakes. Secondly , I would like to thank Angie Tee of Seasaltwithfood for giving me a packet of this melts in the mouth Persian Saffron Candy floss and a cute Piggy silicone spatula ( you can check it out on my other blog ) I am so blessed ! Thank you so much for these gifts dear Kitty, Ron and Angie Tee :)
I took the recipe from Joy Of Baking . I like the fact that it is cherries packed and after reading through the recipe, I know for sure the cake will turn out moist and delicious. And I was right ! The cake smell and tasted good. I reduced the sugar coz the cherries are already sweet and I wanted Angie's candy floss as garnishing and I don't want the cake to be overly sweet :p
I made them into small round cakes of 4" diameter
my oven was hot thus for the cracks top :p
I forgot to cover with the aluminium foil
due to too engrossed with the dramas on TV
while the cakes were busy baking in the oven !
Thank God, the cakes turned out moist and fluffy :)
I garnished the cake with Angie's melts-in-mouth
Persian Saffron Candy Floss and
I can't wait to use the cute silicone spatula
she gifted me :) I love Piggy stuff
this candy floss is so nice that I wish I could eat them all
in one day.....it has the right sweetness and the slight
saffron after taste.....mmmmm thank you
so much Angie for this once in my life experience of
tasting saffron candy floss :) makes me a child again :p
Cherry Cake - by Joy Of Baking
( makes 8-10 servings )
1/2 ( 113 gm ) cup unsalted butter
3/4 ( 350 gm) pound fresh sweet cherries, divided
1 cup ( 130 gm ) all purpose flour
1/2 cup ( 55 gm ) ground almonds / almond meal
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup (150 gm) granulated white sugar * I reduced to 90 gms :)
1 tsp pure vanilla extract
1/4 tsp pure almond extract ( optional)
3/4 ( 80ml ) milk
Preheat oven to 400 F (200 C) Butter, or spray with a non stick cooking spray, an 9 inch (23cm ) spring form pan and line the bottom of the pan with a round of parchment paper.
In a small saucepan, melt the butter. Remove from heat and set aside to cool to room temperature.
Rinse, dry, and pit all the cherries. Then take about 14 cherries ( about 1/3 ), cut them in half, and set them aside ( place on a sheet of paper towel, cut aside down ) to be placed on the top of the cake during baking. To the rest of the cherries, cut into quarters ( to be folded into the cake batter ).
In a separate bowl whisk together the flour, ground almonds, baking powder, and salt.
In a bowl of your electric mixer ( or with a hand mixer ), beat the eggs and sugar until thick and light colored ( about 3-5 minutes). Beat in the vanilla extract and almond extract ( if using). Then fold in, with a rubber spatula or wire whisk, the mleted and colled butter and milk just until incorporated. Next, fold in the flour mixture just until moistened. Gently fold in the quartered cherries ( not the cherries that you have halved for the top of the cake ). Pour the baltter into the prepared pan, smoothing the top with an offsetr spatula or back of a spoon.
Bake for 15 minutes then remove from the oven. Quickly arrange the remaining cherries, cut side down, on the top of the cake. Return the cake to the oven and vbake for a further 15-20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean. If you find the cake over browning, cover with a piece of aluminium foil.
Remove from oven and place on a wire rack to cool slightly ( about 10-15 minutes ) Serve warm or at room temperature with a dollop of softly whipped cream.