Posts Tagged "cherry"

How to make Chocolate and Morello Cherry Slices

1st October 2013
by M-admin-bakehouse
blog, , , , , , , , ,

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.

This recipe uses a very easy, foolproof method of baking. And it’s really easy to follow. And you don’t need to remember any measurements, because you weigh your eggs, and then use the same amount of butter (or baking margarine), sugar, and self raising flour.
For a 8″ x 8″ tray, I used 6 eggs, which is about 360g give or take, depending on the size and weight of your eggs. It doesn’t matter if yours are over or under that weight, as long as you weigh the same amount of sugar, butter/baking margarine, and self raising flour it will still work.
So, for this recipe I used:
360g baking margarine
360g caster sugar
6 eggs
2 teaspoons of Morello cherry flavouring
360g self raising flour
3 tblspoons cocoa powder
What you need to do:

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 🙂

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