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00:00 So, for those of you based in the UK, you may be watching the Great British Bake Off,
00:09 which a series has just started.
00:12 Every week they have a technical challenge and I'm going to do a range of videos where
00:18 I'm using their recipe and making the technical challenge.
00:21 So I will share the recipe with you, which is on the BBC website and then just do a video
00:28 of me making it.
00:30 So this video is a cherry cake with lemon icing.
00:35 The full recipe is on the blog at www.howtomakecakes.co.uk.
00:42 So here are the ingredients that we need for the cherry cake.
00:45 The first thing is obviously cherries.
00:47 This is 200 grams of glacé cherries that I've just cut in half.
00:52 We have 225 grams of self-raising flour, 175 grams of butter at room temperature so it's
00:59 nice and soft, 175 grams of caster sugar, 50 grams of ground almonds, 3 eggs and then
01:08 we're just going to use the zest of this lemon.
01:11 This is the tin we're going to use, which is called a savarin mould, so we're making
01:14 a ring cake here.
01:16 I've just got a sieve because we're going to use that straight away.
01:22 So the first thing that we need to do is to prepare the cherries.
01:27 What you really don't want is for the cherries to sink into the bottom of the cake.
01:31 One way of helping that is to wash the cherries and then we're just going to cover them in
01:36 flour and that helps keep them suspended in the mixture.
01:40 So once they're cut in half, just put them into a sieve and then we will run that under
01:48 the tap and clean them.
01:55 So then just drain them onto some kitchen roll just to dry them off a bit and then in
02:06 the bowl here I've just got a couple of tablespoons of flour, self-raising flour, because that's
02:14 what we've got in the mixture and then I'm just going to pour them in there and just
02:19 lightly coat them in the flour and then that should just help them not fall to the bottom.
02:28 So making the cake is very straightforward.
02:30 What we're going to do is put everything other than the cherries into a bowl and mix it all
02:35 together.
02:37 I'm using a Kenwood chef here but you could use a hand electric whisk or you could even
02:42 use just a wooden spoon if you don't have one.
02:45 So just put everything in.
02:48 We have the flour, the sugar, the butter that I'm just going to chop up a little bit so
03:01 it's in slightly smaller pieces before it goes in.
03:09 Ground almonds, three eggs and then we just need to zest the lemon.
03:21 So I'm just going to zest it straight in.
03:24 You want to be careful when you're zesting a lemon, you don't go too far because you
03:28 don't want the white part under the skin because that's actually very bitter and won't be very
03:35 nice.
03:37 So just go around, take the top layer off.
03:42 This is a specific zester but if you just have a grater as long as you're careful with
03:46 it that should be fine and don't go too deep.
03:50 So ensure that's all off the back and then we are going to whiz that up.
04:02 So that won't take very long to whiz up into a nice thick mixture.
04:16 As you can see it's quite thick which is good because you're putting the cherries in and
04:21 if it was too thin then the cherries would just sink to the bottom.
04:28 So just make sure everything is well mixed.
04:32 I'm just using a spatula here to mix it up.
04:40 And then get your cherries, obviously you didn't want to put them in the mixture and
04:43 whiz them up so you just put them in.
04:49 There's a bit of extra flour there which is fine and then just fold those gently into
04:58 the mixture making sure they're nice and evenly mixed throughout the whole mixture.
05:09 And that is it.
05:10 So once you've done that we're just going to put it into our tin.
05:16 Now in terms of the tin I've just greased that with some butter, not too much, just
05:22 get a little bit of butter and rub it on the tin and that should hopefully stop it sticking.
05:29 We shouldn't need to have any greaseproof paper for this.
05:35 So then we just spoon it in trying to be careful that we don't get it in the middle, just evenly
05:42 spacing it round and then we'll shake the tin and smooth it out.
05:51 So once you've put it in, without using too much force just spread the mixture out in
05:56 the tin and it's cooking it should even out.
06:03 And just try and ensure that you haven't got too much on the sides.
06:11 If you have just use a bit of kitchen roll to clean that off.
06:19 So then we're going to bake that in the oven.
06:22 It should take around 30 minutes to cook with the oven on 180 degrees centigrade.
06:27 As ever I turn the fan setting off if I have one because cakes tend to do better without
06:32 a fan setting.
06:33 In it goes and we'll check in 30 minutes.
06:41 So I checked the cake after 30 minutes and it wasn't cooked so it's now been about 35-36
06:49 minutes.
06:50 So I'm just checking it and I think it's probably cooked now.
06:53 You can see it's nice and brown on top.
06:54 If I just pop in a cake tester, yeah that comes out clean.
07:01 So that's now ready and we'll take it out and just leave it in the tin for about 10
07:07 minutes just to cool and that should help it come away from the side and then we'll
07:12 turn it out onto the wire rack.
07:15 What's quite nice is I can see some cherries there so clearly they haven't all sunk to
07:18 the bottom.
07:23 So once the cake's cooled for about 10 minutes you'll see it starts to come away from the
07:27 side anyway.
07:28 The only bits that look like they're a bit stuck just run a knife around the edge.
07:33 This is actually looking okay so I think it's going to come out okay without that.
07:38 The way I do it is just to put the rack on top like that and then get a tea towel and
07:46 we just flip it over and then just lift the tin off and hopefully the cake has come out
08:00 nice and neatly.
08:02 And there we are, we can see there are some cherries but we can see there are some cherries
08:06 in other places as well.
08:08 So they haven't all sunk to the bottom which is great.
08:13 Because you're putting icing on you need to let it cool completely before you do that
08:17 otherwise the icing will just slide off.
08:20 So I would say leaving it for probably 20 minutes or half an hour so that it's completely
08:25 cooled just on the wire rack and then we're going to cover it with icing.
08:35 So now that the cake has cooled we're going to make the icing and decorate the top of
08:40 the cake.
08:41 So what we need is some icing sugar, that's 175g and that's just the juice of one lemon.
08:49 And then we've got five glace cherries just cut in half and we've got some almonds which
08:54 we're going to toast.
08:56 So the first thing I'm going to do is just lightly toast them.
09:00 So what I'll do is just get a dry pan on the heat, put the heat on, put them in and make
09:13 sure they're spread nice and evenly over the pan, spread them out and just put on sort
09:21 of a medium heat and you really have to keep your eye on them because suddenly they will
09:26 be toasted.
09:27 So just give them a shake every so often.
09:29 Right so they've just been cooking for a couple of minutes and you can see they're browning
09:34 nicely now so just keep shaking them around and we want to make sure they don't burn.
09:39 As soon as they look nicely brown, I think we're nearly there, then just put them back
09:47 on the plate and then we will reuse those in a moment.
09:51 So now to make the icing, so put the icing sugar into a large bowl and then what we want
09:58 is a nice thick icing so it doesn't all fall down the side.
10:02 So just put in a bit of the lemon juice at a time and we'll mix it up and see how much
10:10 we actually need.
10:12 It'll soon start to come together.
10:16 It's amazing, even with all this icing sugar you don't need that much liquid to make a
10:21 nice thick icing.
10:27 I quite like a nice thick icing so I think that is probably enough.
10:33 As you can see I've only probably used about half of the lemon juice actually.
10:41 I think that's perfect and it will sit on the top and just run down the sides a little
10:45 bit but not be too runny at all.
10:51 As you can see it's nice and thick, falls off the spoon but it's not too runny at all.
10:58 Now there are a whole number of ways in which you could do this.
11:01 Some people put it in a piping bag and you could pipe it but I just like spoon it on
11:07 and sort of let it drip down the side a bit so that's what I'm going to try and do now
11:12 is just sort of spoon it on and see where the icing ends up.
11:22 So just going around the top and you want it to fall down the side so just sort of see
11:32 what it does.
11:35 As you can see it's just falling down the sides in various places.
11:46 On that side it's going down and I'm just giving it a bit of time to settle and see
11:52 where it goes.
11:53 Sort of pushing it in one direction if you think you want it to go that way but I think
11:58 that's the perfect way to do it.
12:00 So you just have icing on the top, some of which is coming down the sides and then you've
12:10 got your toasted almonds and you've got your cherries and while the icing is still soft
12:17 you just want to sprinkle the almonds over it and then place your cherries on however
12:34 you would like them.
12:35 So just randomly put them on in various spaces.
12:46 So once you've decorated it the icing will set nicely and there we have our cherry cake
12:53 with toasted almonds and glace cherries on top of lemon icing.
12:58 Don't forget the full recipe is on the blog at www.howtomakecakes.co.uk
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