Best Cheery Cherry Lemon Cake Recipes
MORELLO CHERRY AND LEMON CAKE
From Leith's Recipe of the Day. I haven't made it yet but the recipe says: a delicious lemon drizzle cake that is ideal for teatime. It is a little moist, so take care when eating it. I couldn't get the correct description for cherries in. It should read: 4oz/110g drained weight tinned or bottled morello cherries There's three lots of sugar in this recipe, btw.
Provided by Sherrie-pie
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F, gas mark 4.Grease and flour a 1lb.450g loaf tin. Line the base with greaseproof paper.
- Cream the butter, add the sugar and beat well until light and fluffy.
- Gradually add the eggs, beating well between each addition. If the mixture looks as though it might curdle, add a tablespoon of flour.
- Add the flour and stir until just incorporated. The mixture should be of a reluctant dropping consistency so if it is too thick, add a little milk.
- Add the cherries and lemon zest and pile into the loaf tin.
- Bake for 50 minutes. Remove from the oven and leave to cool in the tin.
- Heat the lemon juice, add the caster sugar and allow to dissolve. Pour this over the still warm cake and leave to get cold, then remove from the tin.
Nutrition Facts : Calories 302.3, Fat 13.4, SaturatedFat 7.9, Cholesterol 92.8, Sodium 129.4, Carbohydrate 42, Fiber 1, Sugar 25.5, Protein 4.6
SOUR CHERRY AND LEMON ICE-BOX CAKE
Sour cherries seem to be an elusive fruit. Finding them fresh in the supermarket is nigh on impossible and finding them at a greengrocer or farmers market seems almost as hard. Thankfully, the frozen variety is a little easier to track down and I hoard them when I see them. I would encourage you to get your hands on some for this dessert. You can use regular sweet cherries, but the flavor won't be quite the same, so double the lemon juice, reduce the sugar a little, and add a few drops of almond extract to get you close. You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.
Provided by Edd Kimber
Categories Dessert Frozen Dessert Cake No-Cook Cherry Lemon Marscarpone Milk/Cream Kirsch Vegetarian Soy Free Peanut Free Tree Nut Free
Yield Serves 12
Number Of Ingredients 14
Steps:
- Lightly grease the baking tin and line the base with parchment paper. If you want to remove the cake from the tin to serve, you can line the tin with a piece of parchment paper that overhangs the two long sides.
- For the cherry compote, place the cherries, kirsch, sugar and lemon juice into a large saucepan and cook over a medium-high heat for about 5 minutes, until the fruit softens and releases a lot of juice. Use a slotted spoon to remove the cherries to a heatproof bowl, leaving the syrup in the pan. Continue cooking the syrup until it is reduced to about 240 ml (8½ fl oz / 1 cup).
- Place the cornflour in a small bowl and whisk in a little of the cherry syrup to form a smooth paste. Add this to the cherry syrup in the pan and simmer, stirring, for a couple of minutes, or until slightly thickened. Pour the syrup over the fruit, cool slightly, then cover with clingfilm and refrigerate until cool.
- For the filling, whisk together the mascarpone, icing sugar, 600 ml (20 fl oz / 2½ cups) of the cream and the vanilla in a bowl until the mixture just starts to hold its shape. Add the lemon curd and continue whisking until the mixture holds soft peaks.
- To assemble the dessert, spread a thin layer of the lemon cream over the base of the prepared tin, then cover with a layer of biscuits, breaking them up as needed. Spread over half of the remaining lemon cream and then dollop over about a third of the cherry compote. Repeat the layering a second time and then finish with a final layer of biscuits.
- Cover the tin with clingfilm and refrigerate or freeze for at least 4 hours before serving.
- Just before serving, whip the remaining cream to soft peaks and spread over the dessert. Cut into slices and serve each portion with a spoonful of the remaining compote.
- Store in a sealed container in the freezer for up to 2 weeks; if refrigerated, it will keep for 3-4 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love