Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie … check this nice dessert: Easy cherry cake
How to Make Easy cherry cake
Preparation time:
less than 30 mins
Cooking time:
30 mins to 1 hour
Serves:
Serves 8-10
Dietary:
Vegetarian
Ingredients
- 200g/7oz natural coloured glacé cherries
- 1 tbsp plain flour
- 200g/7oz unsalted butter
- 175g/6oz caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 1 tsp finely grated lemon
- 250g/9oz self-raising flour
- 1½ tsp baking powder
- pinch salt
- 75g/2½oz ground almonds
- 2 tbsp milk
- 25g/1oz flaked almonds
Method
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Preheat the oven to 170C/160C Fan/Gas 3½. Grease and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
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Cut the cherries in half, tip into a sieve and rinse well under warm water to remove the sticky syrup. Dry well on kitchen paper and tip the cherries into a bowl, add the plain flour, mix well to coat and set aside.
-
Cream together the softened butter and 175g/6oz caster sugar until really pale and light. This will take 3–4 minutes and is quicker and easier using a freestanding mixer but an electric hand whisk also works well. Add the eggs, one at a time and mix well between each addition.
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Add the vanilla extract and lemon zest and mix again to combine.
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Sift the flour, baking powder and a pinch of salt into the bowl, add the ground almonds and milk and beat until smooth and thoroughly combined.
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Fold the cherries into the mixture and spoon into the prepared loaf tin. Spread level with the back of a spoon, sprinkle with the remaining caster sugar and scatter with the flaked almonds. Bake on the middle shelf of the preheated oven for 1 hour until the cake is golden-brown, well-risen and a skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly loosely cover the top with a sheet of foil for the last 15 minutes.
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Leave the cake to cool in the tin for 10 minutes and then carefully lift out onto a cooling rack and leave until cold before slicing.
