Best Morello Cherry And Lemon Cake Recipes

MORELLO CHERRY CAKE

Steps:

• Take a 23cm-diameter round cake tin, preferably loose-bottomed. Lightly butter the inside of the tin and line the bottom with baking paper.
• Preheat the oven to 190C. Tip the cherries into a sieve to drain. Put the soft butter and caster sugar in a mixing bowl and use an electric mixer to beat until very pale and soft.
• Separate the eggs, putting the yolks in a small bowl and the whites in a medium bowl. Beat the yolks into the creamed butter and sugar. Sift together the flour and baking powder. Beat lightly into the mixture with the milk. If the mixing bowl is on a stand, remove it to the bench.
• In a separate bowl, whisk the egg whites until stiff but not dry. Use a large metal spoon to fold the whisked egg whites lightly but thoroughly into the mixture. Scoop the mixture into the prepared cake tin.
• Scatter the drained cherries over the mixture. Bake in the oven for about 40 minutes until a sharp fork poked in the middle comes away clean.
• Place the cake, still in its tin, on a rack for a few minutes before transferring it to a plate. Sift icing sugar over the top.

LEMON CHERRY CAKE

Steps:

• Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk., Pour into a greased 13x9-in. baking pan. Sprinkle with cherries. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners' sugar until mixture achieves desired consistency. Cut cake; top each piece with a dollop of topping.

MORELLO CHERRY & ALMOND TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a large square traybake tin, about 28 x 28cm, with baking parchment. Put all the cake ingredients (apart from the cherries) in a large mixing bowl or tabletop mixer and beat together until thoroughly combined. Toss the cherries in a little flour, then fold them into the cake mixture using a spatula. Spoon the mixture into the prepared tin and bake for 30-35 mins until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
• To make the icing, sift the icing sugar into a bowl, then add the lemon juice and enough water to make a thick yet fairly fluid icing. Transfer 3 tbsp of the icing to a small bowl and set aside. Spoon the remaining icing over the cooled cake - it should be liquid enough to level itself out; if not, use a knife to smooth it. Knead the marzipan to soften it, then incorporate enough red food colouring to turn it bright red. Roll into 48 cherry balls.
• When the icing is almost set, place 2 balls directly next to each other on the icing, in rows of 4, with enough space between each to cut 24 equal pieces. Colour the reserved icing with green food colouring, then transfer to a piping bag fitted with a very fine nozzle, or simply snip off the end, and pipe cherry stalks next to the marzipan balls. When all the icing is completely set, take the cake out of the tin and cut into 24 pieces.