13 December 2010


Another birthday celebration.

To cut down on the fat and sweetness, I bake the cake.  Moreover reduces cost, especially around festive season.

Linz Cherry Sponge

250g butter, 150g caster sugar, 30g dark brown sugar, 5 eggs, 200g plain flour, 1 tsp baking powder, 1 tsp ground cinnamon, 150g ground almonds, 1 punnet fresh cherry, rum or burbon.

Caramel : 21g butter (melted), 60g Morello cherry syrup, 100g sugar. 

Pit cherries and cut into half.  Arrange cherries in baking tin in circle.    Melt butter in syrup over low heat.  Add sugar and continue stirring till melted.  Do not stir and let syrup boil till brown in colour. Pour caramel over cherries.  Set aside.

Cream butter then add vanilla essence (1 tsp), sugar, eggs, cinnamon.  Sift flour and baking powder into the mixture, add the ground almonds.  Pour two-thirds of this mixture into the caramel cherries.  Smooth out evenly.  Drain Morella cherries and arrange them over the mixture, pressing them down gently.  Place spoonfuls of the remaining mixture over the cherries.  Bake at 180-200C for about 1 hour. Turn over cake and sprinkle rum or bourbon liberally over cake.

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