I know these don’t look too exciting, but the taste is awesome, and they’d be really good with custard or cream too. And with added cherries, but for this bake, I just wanted to try out the flavouring, but if you did want to add some, about 60g of chopped cherries would work well.
Here’s the flavouring I used (which if you follow this blog, you’ll have seen before!)
I have used the raspberry one previously in a milk chocolate fudge, and the coconut one in my coconut and cranberry slice recipe.
1. Beat together the baking margarine and the sugar.
2. Add the eggs one at a time and beat into the mixture.
3. Add 2 teaspoons of Morello cherry flavouring and beat.
4. Sieve in the flour and the cocoa powder and beat into the mixture again. At this stage if the mixture is not dropping consistency (it doesn’t ‘drop’ easily off the spoon) add a splash of milk and beat that in until fully combined.
5. Pour it into the prepared 8″ x 8″ tin. For this recipe I used my silicone one, which doesn’t need lining, but if you are using a tin, I’d line it with greaseproof paper before you add the mixture.
6. Bake at 160 degrees for about 30 minutes. Keep your eye on it, it might only need 25 minutes. If a skewer inserted into the cake comes out clean, then it’s ready.
8. Let it cool in the tin for about 15 minutes, and then take out to cool fully on a wire rack.
9. Enjoy with a cup of tea!
If you do have a go at baking this, do let me know how you get on 🙂
