Prep time:

Cooking time: 20 minutes

Total time:

Serves: 6

250g English Cherries, stoned

3tbsp Golden Syrup

110g Butter

110g Caster Sugar

2 Large Eggs

80g Self Raising Flour, sieved

60g Ground Almonds

2tbsp Milk

Juliet Bidwell makes an Upside Down Cherry & Almond Cake

  1. Pre-heat oven to 170ºC. Line the baking tin with parchment paper.
  2. Place the cherries in the tin and drizzle the golden syrup over them.
  3. Place the remaining ingredients in the food processor and blend till well mixed and then spread over the cherries.
  4. Bake for 20 minutes, then check by inserting a knife and return to the oven for further cooking, if necessary.
  5. Serve with Greek yoghurt & cherry conserve, folded through.

You will need: 20 x 20cm baking tin

  • words:

You may also like

Raspberry trifle

Crafted by Professional Chef James Palmer Rosser, this luxurious raspberry trifle brings a touch of elegance to the festive table — a show-stopping dessert sure to impress guests throughout the Christmas season.

Pork, apricot & sage pie

A classic British pie – golden pastry, tender pork, sweet apricots and a light sage jelly to finish. It looks impressive but is surprisingly simple to make ahead.

Barbury duck breast with fondant potatoes, beetroot relish, crispy kale & carrot purée

Created by Professional Chef James Palmer Rosser, this elegant duck dish is a refined festive treat, perfect for impressing and delighting guests over the Christmas season.