Cherry Genoa Cake

Recipe for: CAKE –CHERRY GENOA CAKE 

Ingredients: 

·        100g/ 4 oz softened butter + extra for greasing

·        100g/ 4 oz glace cherries, quartered

·        50g/ 2oz dried sour cherries, halved

·        100g/ 4 oz plain flour

·        100g/ 4 oz golden caster sugar

·        ¼ tsp ground cinnamon

·        2 large eggs, beaten

·        1 tsp baking powder

·        50g/ 2 oz ground almonds

·        10g/ ½ oz flaked almonds

·        Pinch granulated sugar

 

Method: 

1.      Heat oven to 130C (fan)

2.      Grease and line a small 13cm round cake-tin with butter & baking parchment

3.      In a small bowl soak the chopped cherries in boiling water, leaving to soak for 10 minutes

4.      Drain and set aside

5.      In a large bowl, put the flour, the cherries, tossing together and set aside

6.      In another bowl beat the butter, the sugar and cinnamon until pale, soft and creamy

7.      Gradually beat in the eggs

8.      If the mixture curdles, just add a little flour to bring it back together

9.      Fold in the remaining flour and cherry mixture, baking powder and ground almonds

10.   Tip the mixture into the cake tin

11.   Sprinkle over the flaked almonds and sugar

12.   Bake for 70 - 75 minutes until a skewer comes out clean

13.   Leave to cool in the tin for ten minutes

14.   Turn out onto wire rack to cool fully

 

What else you need to know: 

1.      This a small, tall cake – hence the size of tin