I was so excited to discover
that I could buy Morello cherries in the UK.
I used to buy them a lot when I lived in Germany.
I would make Cherry-misu
(before I discovered that I was Gluten-free* of course!)
Cherry-misu is basically Tiramisu, but
with Morello cherries added in the layers - Yum!
I also found a bund tin a few weeks back
and wanted to make something in it other than a sponge...
So I adapted a courgette cake recipe of Nigella's
and the results have been excellent
(taste-tested twice!!)
♥The recipe:♥
♥ Big jar of Morello cherries
-drained weight approx 350g
♥ 2 Large eggs
♥ 125ml Vegetable Oil
♥ 150g Caster Sugar
♥ 225g Self raising Flour
♥ Half a teaspoon Bicarbonate of Soda
♥ Half a teaspoon Baking Powder
♥ Bund tin (not sure of the size of mine,
but it compares to 2 x 21cm sandwich tins if that helps)
- greased with melted butter.
♥ Drain your jar of cherries before anything else!
♥ Pre-heat the oven to 180 degrees Centigrade/Gas mark 4
♥ Beat the eggs, oil and sugar together in a large mixing bowl until creamy.
♥ Sieve in the flour, bicarb, baking powder
and continue to beat until well combined.
♥ Stir in the cherries.
♥ Pour the mixture into your pre-greased tin.
♥ Bake for 40 minutes
(or if you're doing it in 2 sandwich tins then 30 minutes).
The cake should be lightly browned and firm to the touch.
♥ Leave in the tin for 5-10 minutes before turning out to cool on a rack.
You can dust the cake lightly with icing sugar,
but I prefer it plain...
Slice. Share. Eat and Enjoy!
*To make this recipe Gluten-Free, I used Gluten-free Self Raising Flour
and added a teaspoon of Xanthan Gum :)