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Maraschino Cherry Cake for Valentines Day


Maraschino Cherry Cake


ingredients:

For the Cake:
  • 310g of plain flour ( 2 1/2 cups)
  • 190g caster sugar (1 cup)
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 60ml maraschino cherry juice from the jar (1/4 cup)
  • 180ml milk (3/4 cup)
  • 1 tsp pure vanilla essence
  • 1/2 tsp pour almond essence
  • 4 TBS unsalted butter, softened
  • 55g white vegetable shortening (1/4 cup)
  • 4 large free range egg whites
  • 18 maraschino cherries, quartered and dried with some kitchen toweling
  • 45g of chopped toasted pecans (1/2 cup)
For the frosting:
  • 3 large free range egg whites
  • 250g granulated sugar (1 1/3 cup)
  • 60ml water (1/4 cup)
  • 1 TBS golden syrup (corn syrup)
  • 1 tsp vanilla extract

instructions:


  1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8 inch cake tins. Line the bottoms with baking parchment and butter the paper. Set aside.
  2. Whisk together the flour, baking powder, salt and sugar. Whisk together the milk, cherry juice and essences.
  3. Put the flour mixture into a bowl along with the butter, shortening, and milk mixture. Beat together until smooth. Add the egg whites and beat for 3 minutes at medium speed until light and fluffy. Fold in the quartered cherries and pecans.
  4. Divide the mixture equally amongst the cake tins. Smooth the tops over and give them a tap on the counter to settle out any air bubbles. Bake in the centre of the heated oven for 30 minutes until wthe tops spring back when lightly touched, and a toothpick inserted in the centre comes clean. Cool in the tins for 10 minutes before inverting onto a wire rack to finish cooling completely. Peel off baking paper.
  5. Once completely cooled fill and frost with your favourite icing. Delicious and pretty!
  6. For the seven minute frosting:  Fill the bottom of a double boiler with water about 1/3 and bring to the boil, then reduce to a simmer. In the top of the boiler combine the water, egg whites, sugar, syrup and vanilla.  Mix just to combine.  Place on top of the simmering water making sure that the water doesn't touch the bottom of the pan.  Beat everything together using an electric hand whisk until peaks form and the mixture is thick, white and glossy.

NOTES:

To make a sweetheart cake divide the batter between one 8-inch square baking tin and one 8-inch round baking tin.  Bake as above. Once cold, cut the round layer in half and attach to two adjacent sides to form a heart shape.





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