< Previous261 paStry and pUddinG Alvarez_TEXT SI_24.indd 261Alvarez_TEXT SI_24.indd 26125/5/23 9:22 am25/5/23 9:22 am 260 Cherry and walnut cake The crisp, crackly top, contrasted by the tender crumb underneath is what makes this simple cake extra delightful. It is also excellent made with raspberries, or with blueberries and blackberries, in place of the cherries. The fruit can be fresh or frozen – it’s very flexible. It also happens to be dairy-free. Morning or afternoon, with tea or with coffee – this is a great cake to add to your repertoire. preheat your oven to 160°c (320°F) fan-forced. prepare your springform tin by greasing the sides with oil and wrapping the base with baking paper. clip the sides in place and trim any excess paper to stop it from burning while baking. in a mixing bowl, whisk together the flour, baking powder and salt to ensure there are no lumps. Set aside. add the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment, and beat on a high speed until the mixture is pale yellow, light and fluffy. this will take about 7–8 minutes. Stop and scrape the sides of the bowl with a spatula as needed. With the machine running on high, add in the vanilla, then slowly drizzle in the oil. turn the machine off and add in the flour mixture. turn the mixer back on to a low speed and whisk to combine. remove the bowl from the machine. Use a spatula to fold in the walnuts and cherries, then pour the batter into the tin. Sprinkle the extra sugar over the top before placing the cake in the oven. Bake for 50–60 minutes, until a skewer inserted into the centre of the cake comes out clean. leave the cake in the tin to cool, then slice and serve. Makes: 1 cake, enough for 8–10 slices Active time: 15 minutes Inactive time: 1 hour Kitchenalia: 23 cm (9 inch) round springform cake tin, stand mixer fitted with the whisk attachment 150 g (5½ oz) plain (all-purpose) flour 1 teaspoon baking powder ½ teaspoon fine sea salt 220 g (7 oz) white (granulated) sugar, plus an extra 2 tablespoons for sprinkling 2 eggs 2 teaspoons vanilla extract 100 ml (3½ fl oz) neutral oil, plus extra for greasing 90 g (3¼ oz) chopped walnuts 400 g (14 oz) pitted fresh or frozen cherries (or berries) Alvarez_TEXT SI_24.indd 260Alvarez_TEXT SI_24.indd 26025/5/23 9:22 am25/5/23 9:22 am Beautiful_Cooking_TXT 23-05-25 TEXT BLACKBlackYellowMagentaCyan p260 Beautiful_Cooking_TXT 23-05-25 TEXT BLACKBlackYellowMagentaCyan p261 261 paStry and pUddinG Alvarez_TEXT SI_24.indd 261Alvarez_TEXT SI_24.indd 26125/5/23 9:22 am25/5/23 9:22 am 260 Cherry and walnut cake The crisp, crackly top, contrasted by the tender crumb underneath is what makes this simple cake extra delightful. It is also excellent made with raspberries, or with blueberries and blackberries, in place of the cherries. The fruit can be fresh or frozen – it’s very flexible. It also happens to be dairy-free. Morning or afternoon, with tea or with coffee – this is a great cake to add to your repertoire. preheat your oven to 160°c (320°F) fan-forced. prepare your springform tin by greasing the sides with oil and wrapping the base with baking paper. clip the sides in place and trim any excess paper to stop it from burning while baking. in a mixing bowl, whisk together the flour, baking powder and salt to ensure there are no lumps. Set aside. add the sugar and eggs to the bowl of a stand mixer fitted with the whisk attachment, and beat on a high speed until the mixture is pale yellow, light and fluffy. this will take about 7–8 minutes. Stop and scrape the sides of the bowl with a spatula as needed. With the machine running on high, add in the vanilla, then slowly drizzle in the oil. turn the machine off and add in the flour mixture. turn the mixer back on to a low speed and whisk to combine. remove the bowl from the machine. Use a spatula to fold in the walnuts and cherries, then pour the batter into the tin. Sprinkle the extra sugar over the top before placing the cake in the oven. Bake for 50–60 minutes, until a skewer inserted into the centre of the cake comes out clean. leave the cake in the tin to cool, then slice and serve. Makes: 1 cake, enough for 8–10 slices Active time: 15 minutes Inactive time: 1 hour Kitchenalia: 23 cm (9 inch) round springform cake tin, stand mixer fitted with the whisk attachment 150 g (5½ oz) plain (all-purpose) flour 1 teaspoon baking powder ½ teaspoon fine sea salt 220 g (7 oz) white (granulated) sugar, plus an extra 2 tablespoons for sprinkling 2 eggs 2 teaspoons vanilla extract 100 ml (3½ fl oz) neutral oil, plus extra for greasing 90 g (3¼ oz) chopped walnuts 400 g (14 oz) pitted fresh or frozen cherries (or berries) Alvarez_TEXT SI_24.indd 260Alvarez_TEXT SI_24.indd 26025/5/23 9:22 am25/5/23 9:22 am Beautiful_Cooking_TXT 23-05-25 TEXT BLACKBlackYellowMagentaCyan p260 Beautiful_Cooking_TXT 23-05-25 TEXT BLACKBlackYellowMagentaCyan p261 Next >