Chetna Makan almond and honey cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chetna Makan’ s cherry almond and honey upside-down cake By You Magazine - June 12, 2022 Living in Kent I am very lucky to have an abundance of cherries in the season and, as much as I like to enjoy them as is, they are great in bakes too. This very delicately flavoured cake is a crowd-pleaser. Not only is it easy to make, it also somehow tastes of long summer evenings. Enjoy warm with a scoop of ice cream, or serve with crème fraîche. Nassima Rothacker SERVES 10-12 220g unsalted butter, softened, plus more for the tin 250g cherries, halved 70g flaked almonds 200g runny honey, plus 2-3 tbsp to glaze 100g golden caster sugar 100g ground almonds 120g self-raising flour 4 large eggs Preheat the oven to 180C/160C fan/gas 4. Butter a 25cm springform round cake tin and line the base with nonstick baking paper. Place the cherries, cut sides-down, in the prepared tin. Sprinkle some of the flaked almonds in between the fruit. H Put all the ingredients for the cake, except the remaining flaked almonds, in a bowl and whisk for 2 minutes with an electric whisk until the batter is creamy and fluffy. You can also use a food mixer fitted with the paddle attachment. Add the rest of the flaked almonds and fold them in. Pour the batter into the prepared tin and bake for 40-45 minutes until a skewer inserted into the sponge comes out clean. Let the cake sit in the tin for 5 minutes, then turn it out on to a plate and carefully peel off the baking paper. Warm the 2-3 tablespoons honey until it’s runny and spreadable and brush this over the cherries. The cake will keep in an airtight container in the refrigerator for 3-4 days. Bring it to room temperature before serving. NOW BUY THE BOOK Our recipes are taken from Chetna’s Easy Baking by Chetna Makan, published by Octopus, £20. To order a copy for £17 until 26 June, go to mailshop.co.uk/books* RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved