Afternoon tea churros
Move over doughnuts - these Spanish-inspired piped puds are dusted with cinnamon and served with British clotted cream and jam
Chocolate cherry bakewell cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Cuts into 8-10 slices
Skip to ingredients
- 200g buttersoftened, plus extra for the tin
- 140g fresh cherrieshalved and stoned
- 140g plain flour
- 200g golden caster sugar
- 3 medium eggs
- 1½ tsp baking powder
- 75g ground almonds
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 200g dark or milk chocolatechopped
- 2 tbsp toasted flaked almonds
Nutrition: per slice (10)
- kcal490
- fat32g
- saturates16g
- carbs42g
- sugars30g
- fibre2g
- protein7g
- salt0.6g
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 900g loaf tin with baking parchment. Toss the cherries in 1 tbsp of the flour, then set aside.
step 2
Put the butter and sugar in a large bowl, and whisk until light and fluffy. Add the eggs, 1 at a time, mixing well between each addition. Fold in the remaining flour, the baking powder and ground almonds. Stir in the milk, the vanilla and almond extracts, and 100g of the chocolate with a spatula. Scrape half the cake mixture into the tin, scatter half the cherries over the top, then add the remaining cake mixture and the remaining cherries. Bake for 1 hr 10 mins or until a skewer comes out clean.
step 3
Cool in the tin for 10 mins, then remove and place on a wire rack to cool completely. Melt the remaining chocolate in the microwave in 20-sec bursts, then drizzle or pipe over the top of the cake and scatter with the almonds. Wait for the chocolate to set a bit before slicing. Will keep in the cake tin for up to three days.
