Tag Archives: Cherry

Cherry Blossom Cake

Inspired by our love of cherries this season, we thought you’d love this gluten-free masterpiece…

 

 

 

Ingredients

 

300g cherry, stoned and roughly chopped

250g polenta

250g pack butter, softened

250g golden caster sugar

4 large egg

100g ground almond

2½ tsp baking powder

150ml pot natural yogurt

1 tsp orange blossom water

juice ½ orange

 

For the syrup

juice 1 orange

3 tbsp golden caster sugar

½ tsp orange blossom water

 

For the cherry icing

50g cherry, stoned, plus extra cherries on stalks to serve

175g icing sugar

 

 

 

Method

  1. Heat oven to 160C/140C fan/gas 3. Use a little of the butter to grease a deep 23cm cake tin and line with baking parchment. Mix the cherries and 50g of the polenta, then set aside.
  2. In a large bowl, combine the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the remaining polenta, the almonds, baking powder, yogurt, orange blossom water, orange juice and cherry mix, and stir everything until just combined. Tip into the tin, smooth the top and bake for 45 mins or until a skewer comes out clean.
  3. Meanwhile, make the syrup. Boil the orange juice and sugar for a few mins until the sugar has dissolved. Remove from the heat, add the orange blossom water and let cool. When the cake is done, remove from the oven and pour over the syrup. Leave to cool in the tin for 20 mins, then transfer to a wire rack to cool completely.
  4. To make the cherry icing, put the cherries and icing sugar in a small food processor and blend until smooth. Drizzle all over the cake, then top with whole cherries. It will keep for up to 5 days in a cake tin.

 

 

And to wash it down…

A Manhattan Sweet

 

4 Ingredients

 

Method

Shake all together with ice except the cherry then strain into a short stemmed glass and add a cocktail cherry.

 

 

 

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Joe’s Chocolate Cherry Treat

Hey there folks!

 

Here at Joe Browns we’re all about tempting treats and cool concoctions. That’s why this week we’re bringing you our latest foodie find. Chocolate Cherry Flapjack.

 

They’re perfect to share with your family, co-workers, your kids…or even keep them as your own little secret.

 

Big thanks to Chris Mosler from Thinly Spread for sharing his recipe!

Chocolate Cherry FlapJack

Ingredients

180 grams of butter

180 grams of soft brown sugar

4 tablespoons of Golden Syrup

375 grams of porridge oats

2 handfuls of bran flakes

2 tablespoons of cocoa powder

75 grams of dried cherries

50 grams of 70% dark chocolate

16 fresh cherries

Baking tin and parchment

 

Instructions

 

Preheat your oven to 170C/325F/Gas Mark 3.

 

Grease and line your baking tin.

 

Melt the butter, golden syrup and sugar together in a large saucepan.

 

Mix together the oats, cocoa and bran flakes and add to the pan.

 

Stir well to combine thoroughly.

 

Add the dried cherries and stir again so that they are evenly distributed. Bake for about 15 – 20 minutes until the flapjack is brown.

 

Leave to cool in the tin for ten minutes, cut the flapjack into as many squares as you want and leave to cool completely in the tin.

 

Melt the chocolate in a heatproof bowl standing over a pan of hot water.Drizzle the top of the cooled flapjack with chocolate and leave to set.

 

Dip the cherries into the remaining chocolate and leave to set on a piece of baking parchment. Top each flapjack with a chocolate cherry!

 

Tuck in and enjoy! Let us know just how much you enjoyed Tuesday’s treat!

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