Midweek Treats: Cherry Bakewell Cake

Today I'm launching a new series on this blog called Midweek Treats. Every Wednesday I'll be sharing with you a quick and simple recipe, perfect to cheer up the midweek slump and easy enough to not be a faff on a school night! To kick off this series meet the Cherry Bakewell Cake (or Cherry Cakewell, if you will...). A lovely light cake, rich with almonds and finished with cherry jam and glacé icing - just like the classic tart but with none of the fuss and all of the taste! The thing I love about this most is it's an all in one mix - bung all the ingredients in a bowl, give 'em a mix and bake - one bowl to wash up, one tasty cake to eat at the end, yum!

Ingredients:

200g margarine

200g caster sugar 

100g ground almonds

100g self raising flour

1 tsp baking powder

1 tsp almond extract

4 eggs

A pinch of salt

Filling:

About 4 tablespoons cherry jam (I used Berries and Cherries Conserve from Bonne Maman)
If you can't get hold of cherry jam, raspberry will work well too

Topping:

200g Icing sugar 

4-6 tablespoons lemon juice (or water works just fine too)

Some flaked almonds, to decorate

Method:

1. Pre heat the oven to 170 . Grease and line 2 large sandwich cake tins.

2. Measure all the ingredients into a big roomy bowl and beat until well combined and smooth. This is best done with an electric mixer if you have one, if not you're going to get a great arm workout!

3. Divide the mixture between the tins and smooth over the top. Place in the oven and bake for about 30 minutes. DO NOT open the door until the cake has been baking for at least 25 minutes. The cake will be done when it's risen and golden brown on top.

4. Remove the cakes from the oven and leave to cool on a wire rack (if you've got one, if not you can turn the cakes onto a plate to cool). Whilst still warm spread one of the cakes with jam. 

5. Whilst the cakes are cooling make the icing buy sifting the icing sugar into a bowl and adding the lemon juice or water a spoonful at a time, beating until all is incorporated and you've got a thick glossy icing. When the cakes nearly cool place the other cake on top of the jammy one - top side down so you've for a nice smooth surface to spread the icing. Spread the icing on top, letting it drip down the sides, scatter with almonds and enjoy!

This cake can be made (and eaten) in under an hour. It keeps well in an airtight box so you can have a treat to take to work for the rest of the week - or be safe in the knowledge that when you get home from a long day, cake will be waiting!

Variations:

Using butter instead of margarine will create an even richer tasting cake

You could add some chopped glacé cherries to the mixture - fold about 50g of cherries through after all the ingredients have been combined

This cake can be decorated however you want - toasted flaked almonds give a more traditional look, but you could scatter with chopped cherries, chocolate chunks or sprinkles, it's up to you! 

White Chocolate, Cranberry & Macadamia Nut Cookies

I'm debating whether to just leave his recipe here like it hasn't been nearly a year since my last post, or if I should explain myself. It's been a tough year with a lot of changes but I don't think I'll go into it on this blog (if you would like an explanation, you'll find one here). Anyway, nothing about my relationship with cooking has changed - I still bloody love it! So I'd like to welcome you back with a recipe for American-styleee cookies packed with white chocolate chips, lovely lovely cranberries and indulgent macadamia nuts (quick side note - macadamia nuts are pretty pricey right now so you can leave them out if you don't want to use them, but investing in a bag now will see you through til Christmas). These are lovely and crisp on the outside, chewy in the middle, and the cinnamon gives them a brilliant cosy-jumpers-by-the-fireplace autumn flavour.

Ingredients:

100g margarine (I like to use stork when I bake, but any kind of margarine or butter will do)

1 egg

50g light muscavado sugar

90g caster sugar

1 tsp vanilla extract

175g plain flour

1 tsp baking powder

1/2 tsp cinnamon

50g macadamia nuts, roughly chopped

50g dried cranberries

75g white chocolate chips (or chunks, or chopped chocolate)

Makes 22 cookies

Method:

1. Preheat oven to 170°C, line two large baking trays.

2. Place the margarine, egg, both sugars and vanilla extract into a bowl and beat until thick and creamy. 

2. Add the flour, baking powder, cinnamon, cranberries and 2/3 of the macadamia nuts and chocolate chips. Mix until everything is combined.

 

3. Place spoonfuls of mixture spaced well apart on the tray - these will spread! Flatten the balls slightly with the back of a wet spoon and press the reserved macadamia's and chocolate chips into the tops of the cookies. Bake in the oven for 12-15 minutes, until pale and golden.

4. Leave the cookies on the tray for a few minutes to harden, then transfer to a wire rack to cool. I think these are best eaten while still a little bit warm and gooey inside.