ripe fresh cherries (weight after stones have been removed)
150g (5oz) self-raising flour
Pinch of ground cinnamon
50g (2oz) caster sugar
1 egg
30ml (1fl oz) milk
100g (3½oz) butter, melted
Icing sugar, for dusting (optional)
For the crumble topping
25g (1oz) plain flour
¼ tsp ground cinnamon
25g (1oz) caster sugar
25g (1oz) butter, cubed
20cm (8in) diameter spring-form/loose-bottomed tin
1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Remove the stalks and stones from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise cut them in half and discard the stones. Set the cherries aside.
3 Sift the flour and cinnamon into a large bowl, add the sugar, mix together and make a well in the centre.
4 Whisk the egg, milk and melted butter together in another bowl, then pour into the dry ingredients and combine with a wooden spoon or whisk. Beat well to make a thick, smooth mixture, then spoon into the prepared tin and spread evenly. Scatter the cherries over the mixture and gently press them in with the back of a fork.
5 To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingertips to make a crumb-like mixture and scatter the topping over the cherries.
6 Bake in the oven for 30-35 minutes or until the top is lightly golden and a skewer inserted into the middle comes out clean.
7 Leave in the tin for about 10 minutes until cool enough to handle, then run a knife around the edge and remove the cake from the tin. Allow to cool on a wire rack.
8 Dust with icing sugar, if you wish, and serve.
RACHEL’S BAKING TIP
*If using butter straight from the fridge, you can grate it into the flour and mix it without having to rub it in.
POPPY SEED CAKE WITH VANILLA BUTTERCREAM ICING
This cake came about when our German au pair told me how much she missed her mum’s poppy seed cake—so we decided to make it in Ireland. After a little bit of experimenting, we came up with this recipe. It is incredibly rich—one small slice generally suffices—and it is absolutely divine! This cake will keep for a few days but it can also be frozen un-iced.
SERVES 8-10
150g (5oz) butter, softened
100g (3½oz) caster sugar
3 eggs, beaten
100g (3½oz) plain flour
1 tsp baking powder
75g (3oz) poppy seeds
1 x quantity vanilla buttercream icing
20cm (8in) diameter spring-form/loose-bottomed tin
1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.
2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
3 Sift in the flour and baking powder, add the poppy seeds and stir until combined.
4 Spoon the mixture into the prepared cake tin, making a slight hollow in the centre with the back of a spoon. Bake in the oven for 25-28 minutes or until it is cooked in the centre and a skewer inserted into the middle comes out clean.
5 Allow the cake to stand for 5 minutes before carefully removing it from the tin and transferring it to a wire rack to cool.
6 Make the vanilla buttercream icing. If you wish, when the cake is cool, split it in half using a long-bladed serrated knife. Place one layer of the cake on a serving plate and spread over 2 generous tablespoons of the vanilla buttercream, then place the other half of the cake on top. Spread the remaining icing over the top and sides with a palette knife or table knife. The cake can also be kept whole, with the icing spread over the top and sides.
MOCHA CAKE
This sumptuous coffee cake is great for sharing with friends over a large cappuccino and a gossip.
SERVES 10-12
175g (6oz) self-raising flour
50g (2oz) cocoa powder
225g (8oz) soft light brown sugar
175g (6oz) butter, melted
4 medium eggs, separated
60ml (2fl oz) very strong coffee, cooled
3 tbsp water
1 x quantity coffee butter icing
Easy chocolate curls or chocolate coffee beans, to decorate
13 x 23cm (5 x 9in) loaf tin
1 Preheat the oven to 190°C (375°F), Gas mark 5. Oil and line the loaf tin with parchment paper so that it comes over the sides of the tin. Sift the flour and cocoa powder into a large bowl, add the sugar and stir to combine.
2
