In my efforts to recreate a version of one of my favourites, the Cherry Bakewell, I have come up with this, a less convoluted more simplistic attempt then my previous, not that there is anything delusional about efforts as they may be culinary therapeutic and surprising. Served without icing has its rustic appeal although the buttery richness of this cake, the distinct almond flavour with a hint of cherry and marked by an opaque glazed icing; completes the flavour and essence of the Cherry Bakewell, well for me any way.
Cherry Almond Cake
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1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 cup chopped almonds
1/2 cup butter, softened
1/2 cup coconut sugar
1/2 cup white sugar
2 large eggs
1 teaspoon almond extract
3/4 cup milk
1 can pitted dark cherries, drained and juice reserved
1 tablespoon lavender sugar from sprinkling over the top
Notes: fresh or thawed frozen cherries may be used in replace of tinned.
Empire Icing
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1 cup icing sugar
1/4 teaspoon almond flavouring
1 1/2 tablespoons hot water
In a bowl combine all the ingredients until blended and smooth. Icing over cookies or cakes.
Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch square baking tin. Line the bottom with parchment paper.
In a medium bowl combine the flour, baking powder and chopped almonds.
In a large bowl cream the butter, coconut sugar and the white sugar together, then add the two eggs and almond flavouring and beat until light and fluffy. Stir in the milk and once blended, fold in the flour mixture to the creamy milk mixture. Once blended together turn the cake batter into the prepared baking tin.
Then randomly place the drained cherries on top, gently pressing them into the batter, sprinkle the lavender sugar over the top and bake in the preheated oven for about 30 to 40 minutes, or until the cake springs back when lightly touched.
When done remove from the oven and place on a wire rack and using a toothpick gently pierce the cake several times, then spoon some of the reserved cherry juice over top of the cake and allow to cool. Once cool drizzle with Empire icing, if you wish, and allow to set before serving.