Cherry cake using savarin tin

    1 hour

    Makes a lovely soft moist cake. Baked in a savarin tin, which is a round cake tin with a hole in the centre.

    7 people made this

    Makes: 1 cherry cake

    • 100g butter, softened
    • 75g cake margarine, softened
    • 175g caster sugar
    • 225g self raising flour
    • 3 large eggs, lightly beaten
    • 200g glace cherries, roughly chopped
    • 50g ground almonds
    • zest of 1 lemon
    • For decoration
    • 175g icing sugar
    • lemon juice
    • 5 glace cherries, quartered
    • 15g flaked almonds, toasted

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease the savarin tin with a good layer of butter.
    2. Mix the sugar, butter and margarine together until smooth. Gradually add the flour and egg a little at a time, mixing all the time for a good 5 minutes.
    3. Then fold in the cherries, ground almonds and lemon zest until all ingredients are covered. Add the mixture into the tin and spread out evenly using the back of your hand. It helps to dip your hand in cold water, it stops the cake mixture sticking to you.
    4. Bake in the preheated oven for 40 minutes. Test with a knife, if the knife comes out clean it's ready. Tip out upside down onto a cooling tray.
    5. For the icing, mix 3 or 4 drops of the lemon juice to the icing sugar. Once the cake is cool, with a piping bag or a fork, drizzle the icing around the cake a bit. Place the cherries and baked nuts on top and a few on the plate.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)