Cherry Genoa Cake

My Favourite Cakes

Cherry Genoa Cake myfavouritepastime.com_9923The original recipe of this cake said “wash the cherries thoroughly and dry them with a kitchen towel”. I have baked very many cakes with gláce cherries, but I never washed them. The first cherry cake I made in this blog was the Cherry Coconut Cake”. it turned out perfect with the cherries evenly spread in the cake. I have made several others for example the, Apricot Cherry Loaf with Orange and it was perfect too.

Cherry Genoa Cake myfavouritepastime.com_9931For this recipe, I was curious, so I decided to wash the cherries as instructed but in the end I wasn’t very happy with the result because the cherries sunk to the lower half of the cake. The cake tasted very nice but I would have liked the cherries evenly distributed. Have you ever washed gláce cherries before baking? What happened to the cake? Please share with me your experience in baking with cherries.

Cherry Genoa Cake myfavouritepastime.com_9920Please note that I shall be taking some time off the blog to attend to some pressing issues. I shall continue posting automatically via the dashboard but will only respond to your messages from 15 May 2014. Meanwhile, I want to thank you in advance, for liking my post(s) or leaving a message. I wish you a happy blogging and the best of times!

  • Ingredients 
  • 200g (7oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 175g (6oz) butter 
  • 175g (6oz) sugar
  • 4 large eggs 
  • 25g (1oz) ground almonds
  • 175g (6oz) glacé cherries chopped 
  • 30ml (2 tablespoons) tepid water 
  • 1 tablespoon icing (confectioners) sugar

Cherry Genoa Cake myfavouritepastime.com_9845Please always remember to assemble ingredients before you start

Cherry Genoa Cake myfavouritepastime.com_9849Preheat the oven to 350°F (180°C, Gas 4). Line the base and sides of an 18cm (7inch) pan (tin) with double parchment (greaseproof paper). Stir 1 tablespoon flour into the cherries and toss well, until the cherries are completely coated. Set aside. Sift the flour and baking powder and set aside.

Cherry Genoa Cake myfavouritepastime.com_9854Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, adding 1 tablespoon of the sifted flour after each addition.

Cherry Genoa Cake myfavouritepastime.com_9860Using a metal spoon or spatula, fold in the remaining flour in two batches.

Cherry Genoa Cake myfavouritepastime.com_9862 The mixture after folding in all the flour.

Cherry Genoa Cake myfavouritepastime.com_9866Fold in the ground almonds and the chopped cherries and mix lightly to distribute the cherries evenly. If the batter is a bit thick, add two tablespoons of the tepid water to give the mixture a dropping consistency.

Cherry Genoa Cake myfavouritepastime.com_9869The final mixture

Cherry Genoa Cake myfavouritepastime.com_9872 Spoon into prepared tin and smooth over the top. Make a slight hollow in the centre of the mixture to allow for the cake to rise.

Cherry Genoa Cake myfavouritepastime.com_1251Bake in the pre-heated oven for 1-1¼ hours or until golden brown and a skewer inserted in the middle comes out clean. Remove cake from oven and allow to cool in the tin for about 10 minutes

Cherry Genoa Cake myfavouritepastime.com_9890 and then transfer to the cooling rack to cool.

Cherry Genoa Cake myfavouritepastime.com_9908 When cold sieve the icing sugar over the top of the cake, decorate with some cherries and serve.

Cherry Genoa Cake myfavouritepastime.com_1271Serve the cake with tea? Coffee?

Cherry Genoa Cake myfavouritepastime.com_9930For dessert with custard or cream?

Cherry Genoa Cake myfavouritepastime.com_9929The cake? It tasted ultra delicious

Cherry Genoa Cake

Original Recipe from Womans Own Cakes and Bakes 

Ingredients 

  • 200g (7oz) all-purpose (plain) flour
  • 1½ teaspoons baking powder
  • 175g (6oz) butter 
  • 175g (6oz) sugar
  • 4 large eggs 
  • 25g (1oz) ground almonds
  • 175g (6oz) glacé cherries, chopped
  • 30ml (2 tablespoons) tepid water 
  • 1 tablespoon icing (confectioners) sugar

Instructions

  1. Preheat the oven to 350°F (180°C, Gas 4). Line the base and sides of an 18cm (7inch) pan (tin) with double parchment (greaseproof paper). Stir 1 tablespoon flour into the cherries and toss well, until the cherries are completely coated. Set aside. Sift the flour and baking powder and set aside.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, adding 1 tablespoon of the sifted flour after each addition.
  3. Using a metal spoon or spatula, fold in the remaining flour in two batches. Fold in the ground almonds and the chopped cherries and mix lightly to distribute the cherries evenly. If the batter is a bit thick, add two tablespoons of the tepid water to give the mixture a dropping consistency. Spoon into prepared tin and smooth over the top. Make a slight hollow in the centre of the mixture to allow for the cake to rise. Bake in the pre-heated oven for 1-1¼ hours or until golden brown and a skewer inserted in the middle comes out clean.
  4. Remove cake from oven and allow to cool in the tin for about 10 minutes and then transfer to the cooling rack to cool. When cold sieve the icing sugar over the top of the cake, decorate with some cherries and serve.
  5. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 300°F (150°C) for 50 minutes and then increased the temperature to 350°F (175°C) in the last 25 minutes (total 75 minutes).
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

34 thoughts

  1. To solve cherries from sinking to the bottom of the cake. After washing cherries gently pat them dry with kitchen paper and roll them in a,light dusting of flour, this should prevent fruit sinking. Hope this helps.

    1. Thank you, Jaci. I have a huge tub of cherries in my fridge and was thinking of a nice cherry cake for tea over the weekend. I shall try your method. Thanks for suggesting and do have a pleasant day!

  2. This is so mouth-watering, Liz!
    The presentation is also so beautiful, with such a cute teapot! 😀

    1. Hi Hari,
      how’s life my friend. I wish I could give you a slice of this beautiful cake! Thanks for popping by. I know you’re probably in dreamland by now. Have a great week ahead!
      Liz

  3. What a glorious cake, Liz! I love cherries; can’t wait for the cherry season (almost here).
    This cake must be a dreamy one; I can see it from here 😉
    Un beso!
    PS I don’t know if there’s any problem with my comments as my last two are still awaiting moderation. I so, please tell me, ok?

    1. Thank you, Rosa.There is no problem with comments I indicated in my post that I shall be away and will not be responding to messages until I come back. Now, I’m back. I wish you a pleasant weekend! Best wishes!
      Liz

  4. Now you are talking Liz. What a delicious looking cake so delicately created by your craftswoman’s hands. None for me then 😦 Ralph xox ❤

      1. Oh. It was from you Liz. Thank you. It was very tasty. I thought it was from Help The Silly Old Englishman In Spain charity. Not a lot of difference then 😉 ❤

    1. Thanks so much. I am back to blogging but feeling rather lazy. It will take time to settle back to normal routine! Have a wonderful weekend!
      Liz

  5. This looks so delicious and so, so pretty… I’m wondering too, why the cherries are supposed to be washed, and will be interested to hear what others have to say about it. At least you know now that washing them makes them sink to the bottom… which….I should add does not distract from the beauty of this cake. It’s lovely, and I’d be thrilled to serve it to my most honored guests with or without sunken cherries!! Lovely cake… wonderful recipe! 🙂

    1. Hi,
      Thanks os much for your kind comments and compliments the cake tasted ultra delicious. I enjoyed eating ti. Have a wonderful weekend!
      Liz

  6. Looks really good! Just a tip so that your cherries so that your cherries don’t sink to the bottom is to wash off the sticky glaze and dry them before coating them in a little flour!

    I learnt that from my aunt and you there is no difference in the sweetness of the cherries either as they are still sweet inside! Thanks for sharing! 🙂

    http://fromayoungfoodie.wordpress.com

    1. I always use them sticky and they never sunk to the bottom, this time I washed, dried and floured and they sunk! so no more washing for me. Have a great weekend!
      Liz

      1. Hmm, that’s strange? It has never happened with me before! I usually chop mine before I bake them so that might be it as opposed to just washing them! Baking is such a science- you have to experiment before you get the right formula! Sorry that they sank and I also hope that you enjoyed your weekend- I really appreciate you checking about my blog! 🙂

        http://fromayoungfoodie.wordpress.com

  7. Hey lovely crumbly moist cake. Perfect. But like u said it would have been better if the cherries were distributed evenly. How about mixing the cherries in the flour before adding to the batter? With chocolate chips we do that rite for it not to sink to the bottom. Im not sure if it will work with cherries too.

    1. Hi Sadia,
      I think it’s the washing that made them sunk. I’ve made several cherry cakes before and they were absolutely okay. Thanks and have a nice weekend!
      Liz

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