Cherry & pinenut cake

Cooking Appetiziers Cherry & pinenut cake

This yummy cherry and pinenut cake is the perfect match to a hot cup of tea.

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  1. Preheat oven to 170C or 150C fan. Grease and line a 20cm springform cake pan.
  2. Combine cherries, lemon zest and juice in a bowl. Whisk eggs, sugar, milk, butter and vanilla in a separate large bowl. Sift over flour and baking powder. Gently stir to combine.
  3. Pour half the batter into the prepared pan. Top with half the cherry mixture and sprinkle with half the pine nuts. Pour over remaining batter. Sprinkle with remaining cherries. Combine extra sugar, cinnamon and remaining pine nuts. Sprinkle over cherries. Bake for 1 hr 15 mins or until a skewer inserted in the centre comes out clean. Stand in pan for 10 mins before removing. Serve warm or at room temperature with ice-cream.

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500g cherries, pitted, halved
Zest and juice of 1 small lemon
3 eggs
1 cup Coles Brand brown sugar, plus 1 tbsp extra for topping
1/2 cup milk
100g butter, melted, cooled
1 tsp vanilla essence
1 1/2 cups plain flour
2 tsp baking powder
1/2 cup pine nuts
1/2 tsp ground cinnamon
Vanilla ice-cream, to serve

Adv

Autors
Preparation time
20
Cooking time
1:15
Difficulty
Medium
Serves
12 people
Method
Baking
Category
Appetiziers
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