Technical challenges, obviously, are designed to challenge the bakers’ knowledge of baking. For Mary Berry’s cherry cake, the challenge was focused on how to suspend the cherries evenly throughout the cake, as well as how long to bake the cake.
For me, the challenge will be using ingredients I’ve never used (glacé cherries and self-rising flour), as well as toasting almonds for the first time. Even in the episode, Kate burnt her almonds.
As this is essentially a fancy bundt cake, I’m not predicting too much difficulty in making this cherry cake. However, I do hope I can get the cherries to suspend evenly. Mary Berry’s recipe can be found here.
Step 1: Prep
I ground my own almonds. Cutting the cherries took me so long I’m still kind of stunned. Also my fingers will probably be red for about a week.
Step 2: Batter
I’ve never used ground almond in a cake mix before. I mixed cakes like I’m used to (cream butter and sugar, then wet, then dry). I already knew about the trick with the cherries, both from watching the episode and from making Irish soda bread (the raisins have to be rinsed, dried, and coated in flour). I’m not a fan of the taste with the almond. Perhaps I haven’t ground them fine enough. I also have very little experience with self-rising flour.
Step 3: Bake
The instructions say to bake at 180 Celcius, which is about 350 F. My oven requires turning halfway through a bake, otherwise it will overbake one side. I baked for 20 minutes then rotated. I checked about 10 minutes before I hit 40 minutes (recommended bake time 35-40 minutes). The cake was dark brown on the bottom and came out clean when poked with a skewer. When I turned it over, it was a little delicate but looked baked consistently and all the way through. I probably should have baked in the center rack because the edges are more brown.
Step 4: Decorate
I ran out of icing sugar for the icing! I also bought slivered almonds instead of shaved, but that probably kept me from burning them. I have never toasted nuts. I thought about using the oven, but I remember the bakers using the stovetop. So I assumed its butter and almonds? Remember no research! They turned out a nice golden brown, which I’m hoping doesn’t mean they are burnt.
I love how this turned out! I’m super proud of myself. As for the cake, Mary Berry would probably say it’s slightly overbaked, which made it a bit dry. My icing was also “higgledy piggledy” and I also iced a little too soon (before the cake was completely cooled). The flavor tastes lovely. The cherries add some moisture and the lemon keeps the cake from being overwhelmingly sweet.
The key to this challenge was the distribution of the cherries. Since the cake was fairly small, it seemed the cherries were spread throughout the levels of the batter. I’d say I’m still in the running this week, wouldn’t you?