I do love cherries! A quick scan back over the recipes on Parlour & Pantry brings back happy memories of Cherry & Ricotta Muffins and the decadent White Chocolate and Cherry Crunch Trifle.
I recently chanced upon a greengrocer offering them at an absolute steal and bought a brown paper bag, greedily stuffed to the brim with ripe cherries for just £2.
Nothing too fancy for these cherries was required as they needed eating quickly in order not to spoil. A simple sponge cake was in order, livened-up by my juicy cherries and a few spoonfuls of lemon curd to add a pleasant sweetness and flavour to the mix.
Lightly sprinkled with icing sugar, it makes the perfect low-effort cake for an afternoon treat alongside a cup of tea. As it’s very moist and I’d advise you gobbling this one up within 2 days of baking.
Cherry & Lemon Curd Tray Bake (serves 8-10)
175 g unsalted butter (room temperature), 175 g golden caster sugar, 60 g lemon curd, 3 eggs (beaten), 175 g self-raising flour, 75 ml milk, 200 g cherries (stoned and halved), icing sugar (to dust)
Preheat oven to 180c/GM 4. Line a medium-sized square cake tin with greaseproof paper. Beat butter, sugar and lemon curd together until pale and fluffy. Gradually add the eggs, alternating each addition with 1tbsp of flour. Fold in the remaining flour and the milk. Stir in cherries and spoon into the cake tin. Bake 25mins until golden and cooked through (do the skewer test to be certain!). When cooked, set aside and leave to cool. Cut into squares and sprinkle with icing sugar before serving.
Enjoy eating,
Helen x
Parlour & Pantry 
Posted on June 14, 2011
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