Sweet, tangy and delicious! Cherries are mostly found in the colder season and various dishes can be made out of them. If you are one of the cherry lovers, we have the best recipes for you to make at home. Keep on reading to prepare these very very cherry recipes!
- Bakewell Tarts
Ingredients:
- 120 gm, butter
- 120 gm, golden caster sugar
- 1 egg
- 1 tbsp. plain flour
- 110 gm, ground almonds
- 90 gm, cherry jam
- 200 gm, icing sugar
Instructions:
- Heat the oven to 180C
- Lightly butter a 12 hole muffin tin
- Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet
- Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases
- Chill the pastry in the fridge for 20mins
- Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses
- Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little
- Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting)
- Fold in the ground almonds
- Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture
- Bake for 20 mins, until the frangipane is golden and springy
- Set aside to cool completely
- Neaten the edges of the pastry with a small knife or scissors if you like
- Mix the icing sugar with 2 tbsp water
- Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.
2. Cherry Blossom Cake
Ingredients:
- 300 gm, cherry stoned and roughly chopped
- 250 gm polenta
- 250 gm, pack butter
- 4 large eggs
- 100 gm, ground almonds
- ● 2 ½ tsp. baking powder
Instructions:
- Heat oven to 160C/140C fan/gas 3
- Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment
- Mix the cherries and 50g of the polenta, then set aside
- In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy
- Add the eggs, one at a time, mixing well between each addition
- Add the remaining polenta, the almonds, baking powder, yoghurt, orange blossom water, orange juice, and cherry mix, and stir everything until just combined
- Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean
- Meanwhile, make the syrup and boil the orange juice and sugar for a few mins until the sugar has dissolved
- Remove from the heat, add the orange blossom water and let cool
- When the cake is done, remove from the oven and pour over the syrup
- Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely
- To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth
- Drizzle all over the cake, then top with whole cherries
- Will keep for up to 5 days in a cake tin.
