Cherry drizzle cake from Observer Food Monthly Magazine, June 2018 (page 23) by Nigel Slater

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Notes about this recipe

  • hillsboroks on August 01, 2020

    This cake sounded so good but was a bit of a disappointment. I used Bob's Red Mill almond flour for the ground almonds and their fine cornmeal for the polenta but made no other substitutions. The cake itself was done after 70 minutes and I followed the suggestion in the recipe header to sprinkle 3 tablespoons of sugar on the top before poking it and adding the cherry drizzle sauce. The cake turned to have a very sandy, grainy texture that was distracting. The honey in the cherry sauce overpowered both the cherries and elderflower cordial so that the main flavor of sauce and cake was honey. If I made this again I might leave out or cut way back on the honey. I used a local clover honey. All in all not one of my favorite cakes. I would try the cherry sauce (minus the honey) with an almond pound cake next time.

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