I think of this as my cupboard cake as the afternoon I first made it, my sole motivation was cake. I didn’t want to go out to buy ingredients, which discounted fruit cake as I had run out of sultanas and raisins. I spent a pleasurable half an hour leafing through various cookbooks before I found this Mary Berry recipe. She calls it her ‘Cherry and Almond Traybake’. But in our house, my name has stuck.
225g glacé cherries
275g self-raising flour
2 tsp baking powder
225g soft margarine
225g caster sugar
finely grated rind of 2 lemons
75g ground almonds
25g flaked almonds Pre-heat the oven to 180°C/350°F/Gas 4. Grease and base line a 30x23cm roasting tin with greased greaseproof paper.
Cut each cherry into quarters, put into a sieve and rinse under running water to remove the sticky goo. Drain well and dry thoroughly on kitchen paper. If you skip this step, your cherries will sink in the baked cake.
Measure all the remaining ingredients [excluding cherries and flaked almonds] into a large bowl and beat well for one minute to mix thoroughly.
Lightly fold in the cherries. Turn the mixture into the prepared tin, level the top, and sprinkle with the flaked almonds. Bake in the pre-heated oven for about 40 minutes or until well-risen, golden brown. A skewer inserted into the centre should come out clean.
Leave to cool in the tin for 10 minutes before turning out. Remove the paper and finish cooling on a wire rack.
My cake is a gluten-free version of this recipe so instead of the self-raising flour, I substituted 275g gluten-free self-raising flour and 2 tsp of gluten-free baking powder.
5 to remember
las cerezas glacé – the glacé cherries
agradable – pleasurable
media hora – half an hour
en el centro – into the centre
la motivacion – the motivation
This recipe is from Mary Berry’s ‘Ultimate Cake Book’ [UK: BBC]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Cupboard cake: easy, quick & very tasty #Spain #Recipe by #MaryBerry via @Spanish_Valley http://wp.me/p3dYp6-1Zh