This cherry bundt cake stays fresh for several days in an airtight container—that is, if it doesn't disappear faster.
Georgina Hayden: 'This cake was a hit with our small book team; it vanished within a day. With its subtle cherry flavor and wonderfully soft texture, this bundt cake keeps beautifully for a few days in an airtight box. Dry cakes always disappoint me, so this one's a winner.'
Ingredients
For 16 pieces
Preparation
Preheat the oven to 180°C/gas mark 4. Generously grease a bundt tin with butter using a pastry brush to reach all corners, then dust with flour and tap out the excess.
Stone the fresh cherries, purée them in a food processor with the maraschino cherries, and set aside. In a stand mixer or with an electric whisk, beat the butter and sugar until pale and fluffy. Gradually add the eggs, almond extract, and salt. Mix in half the flour and baking powder until just combined, then add the milk. Gently fold in the remaining flour, baking powder, and ground almonds with a large metal spoon.
Spoon one-third of the batter into the tin, add one-third of the cherry purée, and lightly marble it through. Repeat twice more. Bake for 50-60 minutes until golden and cooked through. Cool in the tin for 15 minutes, then invert onto a wire rack to cool completely.
Meanwhile, scatter the almond flakes on a baking tray and toast in the oven for 3-4 minutes until golden. Cool. For the glaze, sift icing sugar into a bowl and stir in enough amaretto for a thick consistency. Drizzle over the cake and sprinkle with toasted almonds.
About Slow
This recipe is from Georgina Hayden's cookbook Slow (2020). After a decade working with Jamie Oliver, Georgina launched her own collection of standout recipes. Slow celebrates flavorful dishes made with quality ingredients and mindful time.
Source and image: Slow
