DISH RESEARCH · Dessert
cherry cake
Also known as: Cake, cherry, homemade
Nigella Lawson’s selected cherry cake folds rinsed glacé cherries into a butter, caster-sugar, egg, ground-almond and self-raising-flour batter, then bakes and cools the cake in a lined loaf tin.
About cherry cake
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Nigella Lawson’s selected cherry cake is an almond loaf dotted with natural-coloured glacé cherries. Ground almonds and a few drops of almond essence accompany the cherries in a butter-and-egg batter, producing the yellow loaf described in her introduction.
The cherries are halved, rinsed under cold water and patted dry. They are tossed with a little flour, then shaken to remove the excess before joining the batter.
Softened butter and caster sugar are creamed until light and fluffy. Beaten eggs and almond essence are added gradually, followed by a gentle folding of self-raising flour and ground almonds.
The cherries enter before the milk, and the thick mixture is spooned into a lined, buttered loaf tin. It bakes until a cake tester comes out clean, then cools completely in the tin on a wire rack.
Lawson remembers this cherry-studded loaf as the station cake served in her home. Her chosen glacé cherries supply glossy fruit pieces throughout the loaf, with ground almonds and almond essence forming its companion flavours.
Ingredients in cherry cake
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cherryother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.