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Milly's Cherry & Almond Tart

Milly's Cherry & Almond Tart

INGREDIENTS

Cake
150g Glacé cherries
180g Self raising flour
100g Softened butter
100g Caster sugar
Finely grated zest of 1 small orange
25g Ground almonds
2 Large free-range eggs
1/3 Cup buttermilk or non-flavoured yogurt a few drops of almond essence (optional)

Decoration
125g Icing sugar
Juice of 1 small orange
25g Flaked almonds, toasted
7 Glacé cherries, halved

METHOD

Pre-heat oven to 180C. Apply Wilton Cake Release to your Nordic Ware Midi Bundt pan with a pastry brush (or 18-2-cm ring tin) Alternatively grease well with butter and flour lightly). We recommend Wilton Cake Release however as I never have to worry about my bundt cakes sticking.

Cut the cake cherries into quarters. Rinse them well in warm water, dry them on paper towels and then toss in tbsp or two of flour to coat them (this stops the fruit from sinking to the bottom of your cake).

Measure the rest of the cake ingredients into a large mixing bowl and beat well for 2 minutes - I used my KitchenAid but you could just as easily use a hand beater or wooden spoon and muscle) until the ingredients are well blended. Add the cherries and lightly fold them into the cake batter.

Spoon the cake batter into the prepared tin and smooth the top with the back of a spoon. Bake for approximately 30 minutes, or until well risen and golden brown. Test by the usual methods and err on the side of a slightly moist cake (a few crumbs adhering to the skewer is good).

Leave to cool in the tin for 10 minutes and then turn it out to cool completely on a wire rack. I like to cover my cake with a light tea towel while it’s cooling to ensure a moist, tender crust.

When the cake is cold, make the icing by mixing the icing sugar with the orange juice to make a thick paste. Place the cake on a serving plate and drizzle the icing over the cake with the back of a spoon. Scatter the toasted almonds over the icing and then arrange the cherries on top.

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