Saturday, October 1, 2011
Maria's Cherry Cake
I baked this cake beginning of August and nearly forgotten all about it. The reason is because it is one of those bakes that does not taste as good as it looks.
First of all, maybe because I used only 1 punnet of cherries and it is not enough. Secondly, it may be because I used this tart pan and thus results in the sides being too crisp for my liking. Or it can be due to my oven which gets too hot although it has not browned yet, or simply because it was due to my own noob-ness in baking.
All in all, I find the texture of this cake a little too dry and also lack of the juiciness of the cherries (because I was too cheapo and used only 1 punnet). When I tasted the cake a day later, the texture was even more dry. Sigh. When compared to the Cherry Cake I made more than a year ago, this one is a far cry from it.
I was looking forward to a fluffy kinda texture with juicy cherries in my every bite. :P
But all in all, it is still edible of course, if you don't mind the lack of cherries, and rather dry texture. So let me tell you this, if you want to try out this recipe, please remember to at least double the amount of cherries used, with half of the cherries folded into the batter! :)
This is my batter topped with cherries cut into halves with seed removed, before it went into the oven.
I felt my cherries were kinda wasted because my fresh cherries were still juicy and firm. I should have eaten them fresh. =)
See, the cake was not even that browned yet, and yet the sides were already a 'lil too crisp for my liking. Or are all cakes using tart pan end up like this?
After baking, the cherries were all wrinkly but still juicy.
I sprinkled some icing sugar on top.
See...only the top part had cherries. If there were cherries in the middle part, it would taste so much better!
Recipe: Maria's Cherry Cake (copied from Table for 2)
250gm cherries, cut into half, seeds removed (1 punnet, the recipe called for 1L of cherries, and used whole. That's too expensive and I don't fancy the taste of the baked seed).
125gm icing sugar (reduced from 200gm)
1/2 tsp vanilla extract
1 tsp lemon zest
2 medium eggs (grade c)
150gm all purpose flour
1 tsp baking powder
icing sugar for dusting
1. Preheat oven to 150(fan)/170C. Prepare a 9 inch pan. Line the base and grease the sides.
2. Cream butter and icing sugar until light and fluffy.
3. Beat in eggs gradually.
4. Add in vanilla and lemon zest.
5. Sift flour with baking powder and fold into the beaten butter.
6. Spread out the mixture onto prepared pan and arrange halved cherries. No need to press in.
7. Bake for 35 minutes or until golden. When cake has cooled, dust with icing sugar before serving.