CRAFT by Under My Host® Issue No. 15 Classics - Page 35

CAKE & COCKTAILS

with Signe Johansen , Scandilous , How to Hygge
CHERRY KIRSCH CAKE
In Scandinavia we never need an excuse for a slice of cake , and cherries give this one some real summertime zing . You can use raspberries , blueberries or a mix of forest fruits instead , but cherries work best with the cocktails . Signe Johansen
Gather
480g ( 17oz / 2 cups ) fresh pitted cherries ( or use frozen , defrosted ) 100ml ( 3½oz / scant ½ cup ) kirsch liqueur , plus 2 tbsp for the cake mixture and a drizzle to serve 200g ( 7oz / scant 1 cup ) lightly salted butter , at room temperature 150g ( 5½oz / ¾ cup ) golden caster ( superfine ) sugar 4 medium eggs 125g ( 4½oz / 1 cup ) plain , self-raising cake flour 200g ( 7oz / 21 / 3 cups ) ground almonds ½ tsp baking powder ¼ tsp fine sea salt 1 tbsp plain yogurt
Toasted almond flakes , to decorate Method
Preheat the oven to 170 ° C ( 325 ° F / gas mark 3 ). Lightly grease and line a 23cm ( 9 inch ) round baking tin ( with a detachable bottom ) with baking paper .
In a medium bowl , soak the cherries in the kirsch liqueur . In a large mixing bowl , beat the butter and sugar until pale and creamy ( about 10 minutes ).
Add each egg , one at a time , with a spoonful of flour to prevent the mixture from splitting . Beat well , so each egg incorporates with the butter mixture .
Add the rest of the ingredients , including the 2 tablespoons of kirsch , and gently fold everything together so you don ’ t knock out the air added while creaming the butter .
Place the tipsy cherries and their liqueur at the bottom of the lined cake tin , making sure they ’ re in an even layer .
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CAKE & COCKTAILS with Signe Johansen, Scandilous, How to Hygge CHERRY KIRSCH CAKE In Scandinavia we never need an excuse for a slice of cake, and cherries give this one some real summertime zing. You can use raspberries, blue- berries or a mix of forest fruits instead, but cherries work best with the cocktails. Signe Johansen Gather 480g (17oz/2 cups) fresh pitted cherries (or use frozen, defrosted) 100ml (3½oz/scant ½ cup) kirsch liqueur, plus 2 tbsp for the cake mixture and a drizzle to serve 200g (7oz/scant 1 cup) lightly salted butter, at room temperature 150g (5½oz/¾ cup) golden caster (superfine) sugar 4 medium eggs 125g (4½oz/1 cup) plain, self-raising cake flour 200g (7oz/21/3 cups) ground almonds ½ tsp baking powder ¼ tsp fine sea salt 1 tbsp plain yogurt Toasted almond flakes, to decorate Method Preheat the oven to 170°C (325°F/gas mark 3). Lightly grease and line a 23cm (9 inch) round baking tin (with a detachable bottom) with baking paper. In a medium bowl, soak the cherries in the kirsch liqueur. In a large mixing bowl, beat the butter and sugar until pale and creamy (about 10 minutes). Add each egg, one at a time, with a spoonful of flour to prevent the mixture from splitting. Beat well, so each egg incorporates with the butter mixture. Add the rest of the ingredients, including the 2 tablespoons of kirsch, and gently fold everything together so you don’t knock out the air added while creaming the bu GFW"6RFRF76W'&W2BFV"ƗVWW"BFR&GFbFRƖVB6RFr7W&RFW( &RWfVW"*VG&VBFR2#r&vG2&W6W'fVB