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[Image]The cherry season comes and goes so quickly that eating these sweet purple fruits feels like such a treat. I enjoy eating them just as they come, holding onto the stalk and nibbling around the stone, however, I also love cherry cake but have only ever made it with the preserved glace cherries, never with fresh fruit. I decided to change that. I was initially going to chop the cherries up and just stir them through the batter and bake in a standard cake tin but as I was hunting out the tin I discovered my silicon ring mould that I had actually forgotten I owned. My ideas immediately altered and I came up with this ring cake instead.
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I love the smell and flavour of amaretto and on my last visit to France I found some amaretto syrup that is wonderful to use in baking. I decided to add some to the cake as after-all cherry and almond sis a classic combination.

The aroma as this cake was baking was amazing. Not only did the sweet fruity aroma of the cherries linger in the kitchen after softening them, but then it mingled with the heady scent of the amaretto. Once baked, the cherries provided a lovely glossy topping to the light fluffy cake. I loved the flavour of the amaretto with the fresh cherries, it was deliciously different without being complex. The whole thing was very quick and easy to put together. It stayed lovely and moist and I found the flavours had actually improved the next day.

Glossy Cherry Amaretto Ring Cake
[Image]For the cherries
250g cherries
1 tsp amaretto syrup

For the cake
110g self raising flour
110g butter
110g caster sugar
2 eggs
1 tsp baking powder
2tsp amaretto syrup

Method
Preheat the oven to 165C and place a ring mould cake tin on a baking tray.
Cut the cherries in half, twist apart and remove the stone. Then cut each half in half again. Using a cherry or olive stoner is much quicker if you are lucky enough t have one.
Place the cherries into a frying pan and add a couple tbsp water. Heat until bubbling and the cherries are starting to soften but not brake down. Then drizzle over the amaretto syrup and cook for a little longer. Remove from the heat when most of the water has evaporated and the cherries look glossy and syrupy.
Allow to cool while you make the cake batter.
For the cake, place all of the ingredients into a large mixing bowl and beat with an electric whisk until smooth, fluffy and slightly lighter in colour.
Drizzle the cherry mixture over the base of the ring mould and dollop the cake batter over the surface using a large spoon.
Carefully spread out the cake mix and smooth the surface ensuring the cherry mixture remains under the batter.
Bake in the oven for 20-25 minutes until risen and golden brown.
Allow to cool for 5 minutes before inverting onto a large plate and leaving to cool completely.
This is delicious eaten just as it is or served slightly warm with custard or cream for dessert.