Morello cherries are perfect for this style of cake, with their deeply colored dark red flesh and skin. Plus you can keep a jar in the cupboard, ready to go whenever you need it.
There’s a certain integrity to cakes like this. The ground almonds give the cake a good structure, plus a rich base flavor and texture to build on. Add in a little Greek yogurt for moistness and cinnamon for spice.
Against this cake background, the Morello cherries shine. As well as the cherries themselves, a generous amount of the syrup from the cherries is added, strengthening the cherry flavor throughout the cake. A little cherry liqueur (kirsch) wouldn’t go astray here either if you fancied it – just a splash (and remember to reduce the cherry syrup by the same amount).
A dust of icing sugar to finish and you’re done.
If you like this recipe, you might also enjoy this Blueberry Tea Cake recipe. Again, it’s a deceptively simple looking cake that’s packed full of unexpected flavors.
- 200g unsalted butter, at room temperature
- 200g caster sugar
- 3 eggs
- 175g self-raising flour
- 1 teaspoon cinnamon, ground
- 140g almonds, ground
- 680g Morello cherries, drained
- ⅓ cup cherry syrup (from the jar of cherries)
- ⅔ cup Greek yoghurt
- For the full recipe please visit: Morello Cherry Cake.