I am reposting this recipe. Yesterday I was rummaging through my pantry when I found a jer of black cherries. I bought them especially for this recipe but I hadn't got around to making it. It's been a year since I did make this cake so today was the day. It's rainy outside. I've bought a brand new box of tea and I'm envisaging sitting down in 45 mins to enjoy a slice and a cuppa.
I am also reposting this because I've tweaked it to be made in the Thermomix. I didn't have the Thermomix when I last made it. I've also included the original recipe for non-Thermomix users so you don't need one to make it!
Thermomix Recipe
ingredients
125g unsalted butter (cold, sliced)
300g brown sugar (loose)
240g SR flour
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
410g can pitted black cherries, drained well
1 tspn baking powder
1 egg
300ml fresh cream
finely grated zest 1/2 lemon
1 tbls lemon juice
icing sugar and cream, to serve (optional)
method
Preheat the oven to 180ºc.
Grate cold unsalted butter (sliced) in the Thermomix bowl on sp 4/4 secs.
Add brown sugar, SR flour,cinnamon and nutmeg and combine on sp 9/20 secs until well combined and has the consistency (and look) of sand.
Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.
Add baking powder, egg, cream, zest, and lemon juice to the remaining mixture and combine sp 5/10-12 secs.
* tip: gradually and gently increase the speed from 1-5 so the mixture doesn't 'climb' the sides of the bowl.
Gently pour the cream mixture over the cherries.
* tip: once the bowl is empty spin the blades on sp 6 to loosen the batter from under the blades.
Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.
_____________________________________
This cake is a magic cake. I love the way you transform one half of the mixture from the same basic ingredients. The cake is crumbly and delicious, best eaten warm with cream.
ingredients
2 cups SR Flour
2 cups brown sugar (loose)
125g unsalted butter (cold)
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tspn baking powder
1 egg
300ml fresh cream
finely grated rind 1/2 lemon
1 tbls lemon juice
410g can pitted black cherries, drained well
icing sugar, to serve
method
Preheat the oven to 180ºc.
Place sugar and flour in a large bowl. Grate the butter coarsely on top and stir through. Stir in cinnamon, nutmeg and mix well. Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.
Add baking powder to the remaining mixture and mix in well. In a separate bowl beat the egg, cream, lemon rind and lemon juice together. Add to the remaining mixture and combine well. Gently pour the cream mixture over the cherries.
Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.
Miss May Blossom http://www.facebook.com/MissMayBlossom
I am also reposting this because I've tweaked it to be made in the Thermomix. I didn't have the Thermomix when I last made it. I've also included the original recipe for non-Thermomix users so you don't need one to make it!
Thermomix Recipe
ingredients
125g unsalted butter (cold, sliced)
300g brown sugar (loose)
240g SR flour
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
410g can pitted black cherries, drained well
1 tspn baking powder
1 egg
300ml fresh cream
finely grated zest 1/2 lemon
1 tbls lemon juice
icing sugar and cream, to serve (optional)
method
Preheat the oven to 180ºc.
Grate cold unsalted butter (sliced) in the Thermomix bowl on sp 4/4 secs.
Add brown sugar, SR flour,cinnamon and nutmeg and combine on sp 9/20 secs until well combined and has the consistency (and look) of sand.
Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.
Add baking powder, egg, cream, zest, and lemon juice to the remaining mixture and combine sp 5/10-12 secs.
* tip: gradually and gently increase the speed from 1-5 so the mixture doesn't 'climb' the sides of the bowl.
Gently pour the cream mixture over the cherries.
* tip: once the bowl is empty spin the blades on sp 6 to loosen the batter from under the blades.
Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.
_____________________________________
This cake is a magic cake. I love the way you transform one half of the mixture from the same basic ingredients. The cake is crumbly and delicious, best eaten warm with cream.
ingredients
2 cups SR Flour
2 cups brown sugar (loose)
125g unsalted butter (cold)
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tspn baking powder
1 egg
300ml fresh cream
finely grated rind 1/2 lemon
1 tbls lemon juice
410g can pitted black cherries, drained well
icing sugar, to serve
method
Preheat the oven to 180ºc.
Place sugar and flour in a large bowl. Grate the butter coarsely on top and stir through. Stir in cinnamon, nutmeg and mix well. Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.
Add baking powder to the remaining mixture and mix in well. In a separate bowl beat the egg, cream, lemon rind and lemon juice together. Add to the remaining mixture and combine well. Gently pour the cream mixture over the cherries.
Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.
Miss May Blossom http://www.facebook.com/MissMayBlossom
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