Ingredients
Base
- 125 grams unsalted butter, cold. sliced
- 300 grams brown sugar, loose
- 240 grams self-raising flour
- 1.5 teaspoon cinnamon, ground
- 1 teaspoon Nutmeg, freshly grated
- 410 grams Tinned cherries, pitted
Topping
- 1 teaspoon baking powder
- 1 egg
- 300ml cream, pouring
- 1/2 lemon, zest of, finely grated
- 1 tablespoon fresh lemon juice
- icing sugar, to dust
- fresh cream, to serve
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat the oven to 180ºc.
Grate butter in the Thermomix bowl on sp 4/4 secs.
Add brown sugar, SR flour, cinnamon and nutmeg and combine on sp 9/20 secs until well combined and has the consistency (and look) of sand.
Place half the mixture in a greased and lined 22cm round cake tin. Shake, level and pat down lightly. Arrange the cherries over the mixture.
Add baking powder, egg, cream, zest, and lemon juice to the remaining mixture and combine sp 5/10-12 secs.
* tip: gradually and gently increase the speed from 1-5 so the mixture doesn't 'climb' the sides of the bowl.
Gently pour the cream mixture over the cherries.
* tip: once the bowl is empty spin the blades on sp 6 to loosen the batter from under the blades.
Bake for one hour or until a skewer comes out clean. Cool in tin for 15 minutes before turning out. Sift icing sugar over the top and serve warm with cream.
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Base
Topping
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this tonight with gf flour, evaporated milk instead of cream, & fresh pitted cherries instead of tinned.
I think it's the most delicious cake I've EVER made.
The temp was too high for my oven, though. I burnt the top - didn't realise until I could smell it. Still the best cake ever, though.
I think maybe 160 for a fan forced oven would be better.
Fabulous recipe, I made it with plums an will try the next one with blueberries: I’m sure any fruit would do. Easy and incredibly tasty 10/10!
Do you drain the cherries first and is the juice then used or discarded please?
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