CHERRY HAZELNUT CAKE
PREP + COOK TIME 30 MINUTES SERVES 8
150g butter, softened
2/3 cup (150g) caster sugar
½ cup (75g) plain flour
1½ cups (180g) ground hazelnuts 16 fresh cherries (150g),
stalks attached icing sugar, to dust
¾ cup (180ml) thick cream
1/3 cup (80ml) maple syrup
1 Preheat oven to 200°C/180°C fan. Grease a 19cm square cake pan; line base (step 1) and sides with baking paper, extending paper 5cm above edges (step 2).
2 Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy (step 3). Add eggs, beat until just combined, then add sifted flour and ground hazelnuts; beat on low speed until just combined.
3 Spread mixture evenly into pan; bake for 10 minutes.
4 Top cake with cherries, gently pushing them a quarter of the way into the cake mix (step 4). Bake cake for a further 10 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 3 minutes before turning, top-side up, onto a board. Dust with sifted icing sugar.
Serve cake warm with cream and maple syrup.
CHERRIES ADD A SPLASH OF COLOUR TO YOUR CHRISTMAS BAKING.