This is a very sweet and very pink cake – perfect for a Valentine’s Day treat.
For the cake:
250g Light Demerara sugar
300g self-raising flour
200g glace cherries
For the icing:
200g butter at room temperature
400g icing sugar
Around 12 maraschino cherries and 4 tbsp syrup from the jar
- Preheat the oven to 190°C. Grease two 20cm cake tins.
- Prepare the cherries by chopping them in half and then rinsing them well. Use a little flour to coat the cherries. This will stop them sinking to the bottom of the cake. (I love finding a whole cherry in a bite of cake so I usually chop around half of them into two and leave the rest whole.)
- Beat the butter and sugar together until light and creamy.
- Add the eggs, one at a time, alternating with a spoonful of flour.
- Add the remaining flour and mix in well.
- Fold in the cherries.
- Divide the mixture between the two tins and spread out evenly.
- Bake for 40-50 mins, then allow to cool before icing.
- To make the icing, blend the cherries and syrup together in a mini processor. Meanwhile, beat the icing sugar and butter together in a mixer until well combined. Mix for a further 3 minutes so the mixture is light and fluffly. Mix in the cherries. Use this icing to fill the cake and cover the top and sides.
This recipe is an amalgamation of two things, the inspiration comes from a very naughty but extremely nice treat, while the ingredients list focuses on things that are good for you. So overall a fairly balanced approach I’m sure.
To start with the inspiration…
I was lucky enough to receive a box of fudge for Christmas from Wonky Kitchen. They offer the most amazing range of flavours and the texture and taste of the fudge is unbelievably good. They had a stand at the Winter Food Festival in Harrogate and while I’m so happy they travelled there from Devon it’s a shame they aren’t based a bit closer to Yorkshire. (Luckily you can order from them online!) My box of fudge contained the following flavours; Cherry Brandy, Strawberry and Balsamic and Blackcurrant and Rosemary.
Next the ingredients …
I’ve been hearing lots about chia seeds and when I saw them in my local Home Bargains store I thought I’d give them a try.
I’ve put them to use here making a jam. The great thing is that there is no cooking involved so it’s very easy and quick to make.
Blackcurrant, Rosemary and Chia seed jam
1 tbsp chia seeds
Leaves from one Rosemary stalk, very finely chopped
- Blend the blackcurrants in a food processor.
- Stir in the chia seeds, 1 tbsp warm water, the chopped fresh rosemary and around 1 tsp honey (more if you require your jam to be sweeter).
- Mix well.
- Chill in the fridge to allow the seeds to swell and create the jammy consistency.
This doesn’t keep for too long. Store it in the fridge.