Those of you that have come here via Instagram will know that I have an abundance of cherries at the moment and am slightly obsessed with them. They’re so beautiful! I also have a gorgeous new Nordic Ware cake tin and wanted to do something with both, so I decided to write myself a new cake recipe. We’ve had a bit of a roller coaster few weeks, with Archie’s supper club, followed by his 1st birthday, so we just wanted a slightly low key and quiet weekend. And personally there isn’t much better on a lazy day than baking, writing and eating warm cake in the glorious sunshine (I would say with a cup of tea but lets be honest, I’m on the sauvignon).
I’m chuffed to bits with how this has turned out. Its relatively simple and really delicious, it tastes so familiar. A bit like a super moist (sorry) English madeleine – does anyone remember them? My mum used to make them for us with custard! (Nothing like the dainty French ones). I’ll definitely be making this again, as I imagine it will keep well too, and so far is a big hit with everyone who has tried it. Also, importantly, it works amazingly in my new cake tin and looks just gorgeous.
