Recipe

Cherry syrup cake

A classic tea cake topped with fresh cherries and cherry syrup, this dish makes a delectable, finger-licking afternoon tea treat. Use a mix of red and white cherries if both are in season

  • 1 hr 30 mins cooking
  • Serves 8
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Ingredients

Cherry syrup cake
  • 125 gram (4oz) unsalted butter, softened
  • 2 teaspoon finely grated lemon rind
  • 3/4 cup (165g) caster sugar
  • 2 eggs
  • 1 3/4 cup (260g) self-raising flour
  • 3/4 cup (180ml) buttermilk
Cherry syrup
  • 1 cup (220g) caster sugar
  • 2 tablespoon lemon juice
  • 1 long strip of lemon rind
  • 1/2 cup (125ml) water
  • 200 gram fresh cherries

Method

Cherry syrup cake
  • 1
    Preheat oven to 170°C/340°F. Grease a 8cm x 20cm (3¼-inch x 8-inch) loaf pan with a 1.25-litre (5-cup) capacity; line base and long sides with baking paper, extending the paper 5cm (2 inches) over sides.
  • 2
    Beat butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and buttermilk, in two batches. Spread mixture into pan.
  • 3
    Bake cake 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack placed over an oven tray; remove lining paper. Cool.
  • 4
    Meanwhile, make cherry syrup. Stir sugar, juice, rind and the water in a medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 6 minutes. Add cherries; remove pan from heat. Cool.
  • 5
    Slowly spoon hot syrup and cherries over cake. Place cake on a plate; pour syrup from tray into a small jug.
  • 6
    Serve cake slices, drizzled with remaining syrup.

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