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Cherry-Choc Cake with Cherry Compote

Recipe Serves 6-8


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Ingredients

2 cups (300g) self-raising flour, sifted
2 firmly packed cups (400g) brown sugar
1 tsp ground cinnamon
125g chilled unsalted butter, chopped
2 x 300g box Creative Gourmet frozen Pitted Cherries
1 tsp each baking powder and arrowroot
2 tbs cocoa powder
1 egg
300ml pure cream, plus thick cream to serve
1/2 cup (110g) caster sugar
1 tbs kirsch (clear cherry liqueur, optional)

Instructions

  1. Preheat the oven to 180C. Grease and line base of a 24cm round springform cake pan.
  2. Pulse the flour, brown sugar, cinnamon and butter in a food processor until mixture resembles breadcrumbs. Press half into base of pan. Top with half the frozen cherries. Set aside.
  3. Add baking powder and cocoa to processor, pulse to combine, then add egg and cream and pulse again.
  4. Spread mixture over frozen cherries in cake pan, then bake for 1 hour or until skewer comes out clean. Cover loosely with foil if browning too quickly. Cool in the pan for 10 minutes, then remove from pan and cool completely.
  5. Meanwhile, to make the cherry compote, stir the caster sugar and 1/2 cup (125ml) water in a pan over low heat until sugar dissolves. Add remaining frozen cherries, then simmer for 5 minutes. Mix the arrowroot with a little cold water, add to the cherries, with the kirsch if using, and cook for a further 1-2 minutes until the liquid thickens. Remove the compote from the heat and allow to cool completely.
  6. Dust the cooled cake with icing sugar, then slice and serve with cherry compote and thick cream.

 

 

 

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