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Cherry & soured cream cake
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150ml tub soured cream
125g unsalted butter, softened, plus extra for greasing
200g golden caster sugar
3 British Blacktail Free Range Medium Eggs
200g self-raising flour
100g ground almonds
½ tsp fine salt
1 unwaxed lemon, finely grated zest
2 x 180g packs Cherries, halved and pitted
3 tbsp icing sugar
1 tsp cherry jam
1. Preheat the oven to 170ºC, gas mark 3, and grease and line a 20cm deep-sided cake tin. Put 2 tsp soured cream in a bowl for the topping. Cover and chill. In a large mixing bowl, beat the butter and sugar with electric beaters for 2-3 minutes until light and fluffy. Beat in the eggs one at a time. Combine the flour, almonds and salt, then beat briefly into the wet ingredients. Finally, beat in the soured cream and lemon zest.
2. Tip ½ the mixture into the prepared tin. Smooth the top with a spoon and give the tin a tap on the work surface to flatten the mixture. Scatter with ½ the cherries. Spoon over the remaining mixture, smooth the top and scatter with the remaining cherries.
3. Bake for 1 hour-1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Loosely cover the top of the tin with foil if the cake browns too much towards the end of cooking. Allow to cool completely in the tin.
4. For the topping, put the icing sugar in a bowl and stir in the reserved 2 tsp of soured cream until combined. Stir in the cherry jam, then drizzle over the top of the cake. Slice and serve.
Typical values per serving:
This recipe was first published in August 2021.