- 224 grams all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 175 grams unsalted butter, softened
- 175 grams sugar
- Zest of 1 lemon
- 50 grams finely ground almonds
- 3 large eggs at room temperature
- 200 grams glacé cherries
- 1 tablespoon flour
- 1/4 cup fresh mint
- 1/4 cup water
- 1/4 cup sugar
- 200 - 225 grams of powdered sugar
- Juice of 1 lemon
- 15 grams toasted almond slivers
- 5 quartered glacé cherries
Cherry on Top
Prep: 15 minutes or 1 hour + 15 minutes if making cherries
Bake: 30 - 40 minutes
Preheat oven to 350.
If you weren't able to find glacé cherries, use this great tutorial at Piece of Cake to make them. It's really easy, but does take an hour, so make sure to do this before making the cake.
Begin with the mint simple syrup. It's very simple - equal parts fresh mint, water, and granulated sugar. Combine in a saucepan over medium heat, stirring constantly, until the sugar dissolves. Remove immediately from heat and reserve for frosting.
Prepare a 9-inch bundt pan by thoroughly buttering the inside. You want to keep all the pretty ridges in the cake, and this won't happen if the lovely cake sticks.
Quarter the cherries into nice even slices and rinse thoroughly to remove all excess syrup. The syrup, as many of you know from watching the wonderful show, makes the cherries too heavy and will cause them to sink to the bottom of the bundt pan. Too sad. So make sure you cut them and rinse them well, then wrap them up in a towel or paper towel to dry the moisture. Reserve enough pieces for five whole cherries to decorate the top of the cake. Toss the remaining cherries in one tablespoon of flour to coat. This is another precaution to keep the cherries from sinking.
In a large bowl, sift flour, baking powder, salt, sugar, lemon zest, and almond meal. Using a hand mixer at medium speed, beat in the softened butter and then beat eggs in one at a time. The batter will be pretty thick. Once you've added the last egg and the batter is nice and combined, stop mixing and use a rubber spatula to fold in your flour-coated cherries.
Spoon the mixture into the buttered bundt pan. It won't go in evenly, so you'll need to use a rubber spatula to smooth out the top and even the playing field for the batter.
Pop in the oven for 30 - 40 minutes. The cake is finished when it is nice and golden on top and a toothpick inserted comes out clean.
After removing the cake from the oven, let it rest in the tin for 10 minutes and begin making the icing.
In a large bowl, combine powdered sugar, juice of the lemon you previously zested, and the mint simple syrup. Start with 200 grams of powdered sugar and continue to add until the icing is the desired consistency. For Mary Berry, this is a thick paste, so you may require 250 grams of powdered sugar. I prefer a thinner icing (I prefer the lemon and mint to the powdered sugar flavor), so I didn't use as much sugar. Don't be afraid of the mint, it is very mild here and really just makes the lemon pop more.
Drizzle the prepared icing over the cake, top with toasted almonds and sliced cherries! Let the cake rest until the icing has set, then serve.