My Favourite Cakes
The 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.
For 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.
Please 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!
Cherry Genoa Cake
Preparation time: 20 minutes; Baking time: 60-75 minutes; Makes: 7-inch (18cm) round cake
Original Recipe from Womans Own Cakes and Bakes
- 200g (7oz, 1½ cups) all-purpose (plain) flour
- 1½ teaspoons baking powder
- 175g (6oz, 1½ sticks, 11½ tablespoons) unsalted butter
- 175g (6oz, 1 scant cup) sugar
- 4 large eggs
- 25g (1oz) ground almonds
- 175g (6oz) glacé cherries chopped
- 30ml (2 tablespoons) tepid water
- 1 tablespoon icing (confectioners) sugar
- 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.
- 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.
- Using a metal spoon or spatula, fold in the remaining flour in two batches, then 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 it a dropping consistency.
- Spoon the batter into the prepared pan then level the top and make a slight hollow in the centre 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.
- Remove cake from oven and allow to cool in the tin for about 10 minutes and then transfer to the cooling rack . When cold, sieve the icing sugar over the top of the cake, decorate with some cherries and serve.
- For cup measures: 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. I use a 240ml, American 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).
- Last updated: 13 August 2019
Step By Step Photos
Please always remember to assemble ingredients before you start
Using a metal spoon or spatula, fold in the remaining flour in two batches.
The mixture after folding in all the flour.
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.
The final mixture
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. 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.
Serve the cake with tea? Coffee?
For dessert with custard or cream?
The cake? It tasted ultra delicious