This is the cherry and almond cake I made this morning, in the new pan my S I L gave me,,
The recipe came from the Radio Times about 50 years ago. ;-))) and the cake is made every year about this time, can you still get the Radio Times.
My Christmas cake recipe also came from the Radio Times, the New Zealand butter cake....qahtan
(http://i3.photobucket.com/albums/y58/qahtan/november%2009/cherryandalmond2.jpg)
That looks absolutely delicious! :)
Yes the Radio Times is still going and I buy it every week!
http://en.wikipedia.org/wiki/Radio_Times
Mmmmm .... that looks absolutely delicious ... would you be lovely and post the recipe details ... pretty please !! ;D :-*
recipe.....
Cherry and almond cake,
As the pan was a little bigger than what the recipe was for I made it 1 1/2 times the recipe with ofcourse more ground almond and more cherries, optional of course.
It is best saved for a couple weeks to mature it will then taste like slices of marzipan with cherries in it. yum.
Cherry and Almond cake
½ lb plain flour
½ teas B P
3 eggs
½ lb butter
½ lb sugar
½ lb ground almonds
½ lb cherries chopped
almond essence.
Cream butter and sugar, add eggs 1 at a time and almond extract, add flour and BP. then stir in cherries and almonds,
. Line 8 inch pan. preheat oven.
Place mix in pan, add a few extra cherries cut small on top.
Bake 275/300. 1 hour 1 1/2 hours, depends on size of pan etc.....
Quote from: qahtan on November 11, 2009, 19:20:43
This is the cherry and almond cake I made this morning, in the new pan my S I L gave me,,
The recipe came from the Radio Times about 50 years ago. ;-))) and the cake is made every year about this time, can you still get the Radio Times.
My Christmas cake recipe also came from the Radio Times, the New Zealand butter cake....qahtan
(http://i3.photobucket.com/albums/y58/qahtan/november%2009/cherryandalmond2.jpg)
Do you use sweet cherries or sour cherries? It looks like it would taste wonderful. Of course with ground almonds in it, how could it miss!
I use marachino cherries,,,,,, well drained of the syrup... qahtan
Thank you for posting the recipe, using maraschino cherries is a terrific idea ;D
... my favourite shortbead has cherries in it too ;)
this is how I like my cherries in shortbread
Viennese shortbread.
VIENNESE SHORTCAKES
These are small crumbly textured cakes that do not require eggs.
Shopping List:
90g/3oz Icing Sugar
210g/7oz Self Raising Flour
240g/8oz butter (softened)
60g/2oz cornflour
2-3 tbsp red jam or red cherry halves
Paper cases
Piping bag with large sized rosette nozzle
Extra icing sugar for dusting
Method:
Beat butter and icing sugar together until creamy. Sift flour and cornflour and stir into mixture to form a soft paste. Sit piping bag in jug and place mixture in bag. Squeeze paste down the bag to nozzle. Put paper cases in patty tins. Pipe a circle of paste in the base of each paper case. Bake at 180C/350F/Gas Mark 4 for about 20-25 minutes, or until golden brown. They will still be slightly soft in the centre. remove from tin, still in paper cases, place on wire rack to cool for 15 minutes. Put about half tsp of jam or cherry half into centre of each "tart". Dust with sifted icing sugar. Leave until fully cool. Store in airtight tin
(http://i3.photobucket.com/albums/y58/qahtan/november%2009/twicebaked.jpg)
Qahtan if I was there I don't think that there'd be any left to store in an airtight tin! :)
Qahtan that cake looks wonderful!
I think i might give it a try at the weekend.
Duke
Duke the recipe shown is for the 8 inch round pan, that cake shown I thought was a bit bigger so that is why I increased the recipe.....
qahtan
Well thats waved the diet goodbye!
Thanks Qahtan :)
Duke
Quote from: qahtan on November 12, 2009, 18:34:38
this is how I like my cherries in shortbread
Viennese shortbread.
VIENNESE SHORTCAKES ..........................
There goes the waist line!! Thanks for posting this ... I bet these are much lighter than the ones I usually make ;D :-*