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Cherry Bakewell Cake with Lemon Icing recipe

Cherry Bakewell Cake with Lemon Icing Recipe

This delicious dessert features fluffy sponge cake packed full of juicy cherries and topped with a sweet and tangy lemon icing.

medium

02:30

6

METHOD

  • Step 1.

    Preheat the oven to 180C.
  • Step 2.

    In a bowl, mix together the butter, sugar and almond extract until creamy.
  • Step 3.

    Add the eggs and self-raising flour to the mixture.
  • Step 4.

    Toss the cherries in some flour to prevent them from sinking, then fold into the batter.
  • Step 5.

    Pour the batter into a baking tin lined with parchment paper.
  • Step 6.

    Bake for approximately 1 hour, or until a toothpick inserted in the centre comes out clean.
  • Step 7.

    In a separate bowl, mix together the icing sugar, lemon juice, and water to create the icing.
  • Step 8.

    Once the cake is fully cooled, drizzle the icing on top.
  • Step 9.

    Garnish with flaked almonds and fresh cherries.

INGREDIENTS

  1. 200 gUnsalted butter, softened

  2. 200 gCaster sugar

  3. 1 tspAlmond extract

  4. 4 Eggs

  5. 200 gSelf-raising flour

  6. 150 gCherries, pitted and halved

  7. 100 gIcing sugar

  8. 2 tbspLemon juice

  9. 1 tbspWater

  10. 2 tbspFlaked almonds, for garnish

  11. 6 Fresh Cherries, for garnish

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