This cherry bundt cake can be kept for a few days in an airtight cake box. If he doesn't run out faster…
Georgina Hayden: ‘This cake was very well received by our (small) book team:within a day the entire turban had disappeared. This cherry turban has a subtle taste and a wonderfully soft texture. It stays good for up to a few days in an airtight cake box, which is very nice, because dry cakes always make me a little sad.'
Ingredients
For 16 pieces
Preparation
Preheat the oven to 180 °C/gas mark 4. Grease the bundt cake tin with butter (I use a baking brush to spread the butter in all corners) and dust generously with flour. Beat excess flour from the baking pan.
Pit the fresh cherries, puree them in a food processor with the maraschino cherries and set aside. Beat the butter and sugar together until the mixture is pale and fluffy. Do this in the bowl of a freestanding mixer or with a whisk (if you want strong arms). Gradually beat in the eggs, followed by the almond extract and salt. Add half of the flour and baking powder until just combined, followed by the milk. Using a large metal spoon, gently fold in the rest of the flour and baking powder. Fold in the ground almonds.
Place a third of the cake batter in the baking pan. Spoon a third of the cherry puree on top and lightly marble the puree through the batter. Repeat two more times until both mixtures are used up and put the baking pan in the oven. Bake for 50-60 minutes, until the bundt cake is golden and cooked through. Let cool in the baking tin for 15 minutes, invert on a wire rack
and let it cool down completely.
Meanwhile, scatter the slivered almonds on a baking tray and roast in the oven for 3-4 minutes until golden. Let cool. Finish the cake as follows:sift the icing sugar into a bowl and stir in enough amaretto to make a thick glaze. Drizzle the glaze over the bundt cake and sprinkle with the toasted almonds.
About Slow
This is a recipe from Georgina Hayden from her cookbook Slow † Georgina Hayden has been working with Jamie Oliver for ten years † It is therefore not surprising that she now comes up with her own cookbook. In Slow she has collected her tastiest recipes. The basic principle is:really good food requires attention and time.
Source and image:Slow
