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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