https://arshadhs.github.io/tags/cherry/Recent content in Cherry on Arshad SiddiquiHugoen-usSun, 11 Nov 2018 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/pineapple-cherry-cake/Sat, 27 Aug 2016 18:36:00 +0100https://arshadhs.github.io/docs/recipe/cake/pineapple-cherry-cake/<h1 id="pineapple-and-cherry-cake"> Pineapple and Cherry Cake <a class="anchor" href="#pineapple-and-cherry-cake">#</a> </h1> <p>A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>150 g <strong>Glace cherries</strong></li> <li>227 g <strong>Canned pineapple with fruit juice</strong></li> <li>150 g <strong>Softened butter</strong></li> <li>100 g <strong>Light muscovado sugar</strong></li> <li>2 large <strong>Eggs</strong>, lightly beaten</li> <li>200 g <strong>Self-raising flour</strong></li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Preheat the oven to <strong>140°C (fan)</strong>. Grease and line a <strong>loaf tin</strong>.</li> <li>Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.</li> <li>Drain the pineapple, <strong>reserving 2 tablespoons</strong> of the fruit juice. Chop the pineapple and dry it as well.</li> <li>Toss both the cherries and pineapple pieces lightly in plain flour.</li> <li>In a mixing bowl, <strong>cream the butter and sugar</strong>, then add the eggs and flour. Mix until combined.</li> <li>Fold in the floured fruits and reserved <strong>2 tbsp pineapple juice</strong>.</li> <li>Pour the batter into the prepared tin and <strong>bake for 1 hour 15 minutes</strong>, or until the cake is golden brown and a skewer comes out clean.</li> <li>Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!</li> </ol> <hr> <h2 id="for-a-larger-cake"> For a Larger Cake <a class="anchor" href="#for-a-larger-cake">#</a> </h2> <p>Use the following quantities for a <strong>springform tin</strong> (2.5x the original):</p>https://arshadhs.github.io/docs/recipe/cake/cherryalmondcake/Sun, 11 Nov 2018 01:00:00 +0100https://arshadhs.github.io/docs/recipe/cake/cherryalmondcake/<p>Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>Butter, softened – 175g (or 200g for extra richness)</li> <li>Golden caster sugar – 175g (or 200g if preferred sweeter)</li> <li>Eggs – 4</li> <li>Almond extract – ½ tsp</li> <li>Self-raising flour – 175g</li> <li>Baking powder – ½ tsp</li> <li>Ground almonds – 125g</li> <li>Milk – 100ml</li> <li>Glacé cherries – 300g</li> <li>Flaked almonds – 2 tbsp</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Preheat oven to <strong>140°C fan</strong> (160°C conventional).</li> <li>Line the base of a <strong>20cm deep round cake tin</strong> with baking paper and grease the sides with butter.</li> <li>Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.</li> <li>In a large bowl, beat the butter and sugar together until pale and fluffy.</li> <li>Add almond extract.</li> <li>Beat in the eggs one at a time, mixing on low speed until just incorporated.</li> <li>Gently fold in the flour, baking powder, and ground almonds.</li> <li>Add <strong>half of the cherries</strong> to the batter at this stage (optional), and stir in the milk to loosen the mixture.</li> <li>Pour the batter into the prepared tin.</li> <li>Arrange the <strong>remaining cherries on top</strong>, then scatter over the flaked almonds.</li> <li>Bake for <strong>45 minutes</strong>, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.</li> <li>Let the cake cool in the tin for 10 minutes on a wire rack before removing.</li> </ol> <hr> <p>Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!</p>