Tonight I had Cake Night with my friend and colleague, Kelly, a talented journalist so full of ideas she doesn't know what to do with them. But although she's mastered the art of words, she isn't so great in the kitchen (we had to explain how to make scrambled eggs not so long ago).
|Cherry Bakewell Cake|
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
1/2 tsp almond essence
4 large eggs
Put everything in a big bowl and mix together (it helps if the marg is nice and soft to start with). Pour into two 20cm cake tins, and bake at 180 degrees (160fan) for about 30 - 35 minutes. The cake will be quite soft and spongy when cooked, but a skewer should come out clean.
When cool, spread one layer with cherry jam or conserve. Place the second layer on top, and spread over some icing (icing sugar & cooled boiled water - I never measure icing amounts!). Finish off with a sprinkling of toasted flaked almonds.
Make sure to grease your tins and use baking paper. We didn't have any baking paper, and so a little part of the cake fell off as we were trying to turn them out, but the icing soon covered that part up - and it tasted great even if it wasn't the neatest.
|Slighty wonky part...|
It was lovely to spend time with a friend, chatting and baking together, and then being proud of something we made together. There's something so fulfilling of slicing up that cake you'vev spent time perfecting, sharing it out to friends and family, and enjoying watching them tell you it's delicious.
This cake was ideal for a beginner, as you just bung everything in a bowl, mix, and hope for the best. The taste is beautiful - the tang of the cherries, the sweet icing, the scrumptious almonds... It really is like a cherry bakewell tart in a cake.
|Delicious and just like a cherry bakewell tart|