Cherry cakes are one of the most popular cakes sold by baking experts, the WI. This one will be a guaranteed hit at any cake sale
- 200g butter, softened
- 200g golden caster sugar
- 4 eggs
- ½ tsp almond extract
- 175g self-raising flour
- 85g ground almonds
- ½ tsp baking powder
- 300g glacé cherries
- 100ml milk
- 2 tbsp flaked almonds
MethodLine the base and sides of a 20cm deep cake tin. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one. Fold in the almond extract, flour, ground almonds and baking powder, followed by the cherries and milk.
- 4 large eggs
- 225g golden caster sugar, plus extra for dusting
- 175g butter, melted and cooled
- 200g self-raising flour, plus extra for dusting
- 85g pistachio, ground
- 50g blueberry
- 100g butter, softened
- 200g icing sugar
- seeds from 6 cardamom pod, ground
- 200ml double cream
- 85g pistachio, roughly chopped
- 200g blueberry
- Heat oven to 180C/160C fan/gas 4. Lightly grease and line the base of 2 x 20cm sandwich tins with baking parchment. Grease the tins again, dust with a little caster sugar and a little flour, then tap out any excess.
- Put the eggs and sugar in a heatproof bowl and, using an electric whisk, mix briefly to combine. Place the bowl over a pan of steaming water and continue to whisk until the mixture is pale and thick – when the whisk is lifted, the mixture should leave a trail on the surface lasting about 5 secs. Remove the bowl from the pan and continue beating for 2 mins.
- Continue to whisk the mixture while trickling the melted butter around the edge of the bowl. Sift in the flour and ground pistachios, very gently give the mixture 2-3 folds, then add the blueberries and fold again, being careful not to knock out all the air. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted comes out clean.
- To make the filling, beat the butter and sugar together until pale and fluffy. Add the cardamom, then drizzle in the cream. Continue to beat until light and airy.
- Cool cakes in their tins for 10 mins, then turn out onto a wire rack. Remove lining paper when completely cooled. Sandwich the cakes together with the cardamom cream, top with some more, then decorate with pistachios and blueberries.
- 300g butter, softened
- 300g golden caster sugar
- 4 large eggs
- 250g plain flour
- 100g ground almond
- 2½ tsp baking powder
- zest 1 orange, plus 2 tbsp juice
- 1 tsp almond extract
- 200g butter, softened
- 450g icing sugar, plus a little extra
- 200g cream cheese
- 1 tsp almond extract
- 1 tbsp orange juice
- food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
- 250g pack green sugar paste (or fondant icing mixed with green food colouring)
- 24 muffin cases (we used green ones)
- large piping bag
- large curved star point piping nozzle
- 15cm/6in styrofoam ball
- 15cm/6in flowerpot (measured across the top)
- green tissue paper
- sticky tape
- 24 short wooden skewers (or long ones cut in half)
- ribbon, to decorate (optional)
- Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
- Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
- To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
- Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
- Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.
- 200g butter
- 200g dark muscovado sugar
- 175g black treacle
- 2 tbsp ginger syrup
- 200ml full-fat milk
- 2 large eggs, beaten
- 325g plain flour
- 1½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 75g stem ginger, chopped
- zest 2 limes
- 4 tbsp lime marmalade or lime curd
- zest 2 limes, plus juice of 1
- 140g icing sugar
- 1 tbsp amber sugar crystals (we used Tate & Lyle), or 5 sugar cubes
- Put the butter, muscovado sugar, treacle and ginger syrup in a saucepan. Heat for a few mins, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins. Heat oven to 160C/140C fan/ gas 3. Grease and line the base and sides of a 20cm-deep round cake tin with baking parchment.
- Whisk the milk into the butter mixture, then add the eggs and beat well to combine. In a large bowl, mix the flour, bicarb and ground ginger. Pour in the buttery liquid and stir well to combine, making sure there are no pockets of flour. Add the stem ginger and lime zest, and stir again.
- Pour into the cake tin and bake for 1 hr 15 mins. To check if the cake is cooked, insert a skewer into the centre of the cake – if any uncooked cake mixture sticks to the skewer, return the cake to the oven for a further 10 mins, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
- Split the cake into 2 or 3 layers with a long, serrated knife. Spread the lime marmalade or curd between the layers then reassemble.
- In a small bowl, mix the lime juice and icing sugar until thick and smooth, adding a little extra icing sugar if it’s too runny. Transfer to a sandwich bag, squeeze down into one corner and twist shut, then snip off a tiny bit of the corner. Drizzle in stripes over the cake. Using a pestle and mortar, crush the sugar crystals or cubes, with half the lime zest, to a chunky rubble and scatter over the top of the cake. Finish by sprinkling with the remaining zest. Will keep in a tin for up to 1 week – it tastes great on the day it’s made, but even better after a day or two in the tin.