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

Pot-roast chicken pot au feu

Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...

Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill

This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...

Gooseberry & elderflower fool

Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...