The first technical challenge of the Great British Baking Project (GBBP?) was Mary Berry's Cherry Cake, which introduced me to many new ingredients:
- Self-rising flour, which is just regular flour with leavener and salt already included - timesaver!
- Caster sugar, which is a baking sugar somewhere between table sugar and powdered sugar in consistency.
- Glace cherries, which are candied cherries, and that I would describe as dried maraschinos! One of the biggest pain points in GBBS judging is when people's cherries sink to the bottom, which becomes the top when you turn the cake out. The trick is to flour the cherries before they get mixed into the batter, so they are present throughout.
- Ground almonds, which I made myself in the Magic Bullet out of sliced almonds. Don't fall for the trick of buying expensive almond meal, when you can grind your own!
Originally posted to Instagram:
Next up for my Baking Challenge is Mary Berry’s Cherry Cake!
It’s a pretty basic recipe - as long as you have a kitchen scale - and I got to use many new ingredients!
The original recipe is for a savarin pan, but I went with a basic bundt. This was my first time using a few of the ingredients, including self-rising flour, caster sugar, glacé cherries, and ground almonds, which I ground myself with my magic bullet. The topping is icing made from powdered sugar (also homemade) and lemon juice, then a sprinkling of flaked almonds and more glacé cherries.
Cutting into it, the cake is more crumbly than I anticipated - the batter seemed thicker than ideal as well - but it tastes great and the cherries did not sink to the bottom!
Yum!
M
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