This cherry cake recipe is featured as the techincal challenge in the "Cakes" episode of The Great British Baking Show.
- 200g (7oz) red glace cherries
- 225g (8oz) self-raising flour
- 175g (6oz) softened unsalted butter, plus extra for greasing
- 175g (6oz) caster sugar
- Zest of 1 lemon, finely grated
- 50g (1¾oz) ground almonds
- 3 large eggs
- For the decoration:
- 175g (6oz) icing sugar
- 1 lemon, juice only
- 15g (½oz) flaked almonds, toasted
- 5 red glace cherries (quartered)
- Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
- Cut the cherries into quarters. Set aside five of the quartered cherries for the decoration later. Put the rest of the quartered cherries in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper and toss in two tablespoons of the flour.
- Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly. Lightly fold in the cherries. Turn into the prepared tin.
- Bake in the preheated oven for 35-40 minutes until well risen, golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
- For the icing, mix the icing sugar together with the lemon juice to a thick paste. Drizzle over the cooled cake using the back of a spoon, sprinkle over the toasted almonds and reserved cherries.