CHERRY AL­MOND LAYER CAKE TOPPED WITH CHER­RIES AND FLOW­ERS

This is an epic cen­tre­piece cake that eas­ily serves 12-14. You will need to make four cakes, which can be baked two at a time.

Dish - - TRULY, MADLY, SWEETLY -

2½ cups caster sugar 400 grams but­ter, soft­ened

2 vanilla beans, split length­ways and seeds scraped out

6 large eggs, size 7 1½ cups but­ter­milk

3 cups plain flour 4 tea­spoons bak­ing pow­der 1 cup al­mond meal

900 grams cher­ries in syrup, drained, re­serve cher­ries and syrup

AMARETTO CHERRY SYRUP

1¼ cups re­served cherry syrup ⅓ cup sugar ¼ cup Amaretto 1 vanilla pod, split

IC­ING

250 grams but­ter, soft­ened 4 cups ic­ing sugar 250 grams sour cream

½ tea­spoon al­mond ex­tract, op­tional

TOP­PING

2 ta­ble­spoons freeze-dried cher­ries, crum­bled

½ cup edi­ble flow­ers Pre­heat the oven to 160˚C.

Grease 4 x 22cm cake tins and line the base and sides with bak­ing pa­per. (I pre­pared half of the cake bat­ter and cooked two cakes at a time.)

CAKE:

Put the sugar, but­ter and vanilla in a mixer and beat for 8 min­utes un­til pale and fluffy. Add the eggs, one at a time, beat­ing be­tween each ad­di­tion. Add half of the but­ter­milk and sift in the flour and bak­ing pow­der, then beat briefly to com­bine.

Add the re­main­ing but­ter­milk and the al­mond meal and beat again to com­bine. Pour the mix­ture into the pre­pared tins and bake for 40 min­utes or un­til gen­tly risen and cooked through. Cool and re­move from the tins.

AMARETTO CHERRY SYRUP:

Put the cherry syrup, sugar, Amaretto and vanilla pod in a pot. Bring to a boil then sim­mer to­gether for 8 min­utes. Cool and set aside.

IC­ING:

Put the but­ter in a mixer and beat for five min­utes un­til pale and fluffy. Add the ic­ing sugar, 1 cup at a time, with the sour cream and al­mond ex­tract, if us­ing, and beat all to­gether un­til smooth.

Place one cake on a serv­ing plate and brush with syrup. Top with ¼ of the ic­ing and ⅓ of the re­served cher­ries. Re­peat twice, fin­ish­ing with the fi­nal cake.

Brush with syrup and use the re­main­ing ic­ing to ice the top of the cake and dec­o­rate with fresh or dried cher­ries and flow­ers. Leave to sit for at least one hour be­fore serv­ing. Any re­main­ing syrup can be used to driz­zle over cake once served. SERVES 12

dish.co.nz

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.