cherry + walnut cake

locorcoran

Come December we take our annual pilgrimage to Ballinaclash in Young. Not only are the cherries plump, delicious and the deepest colour of crimson red, the service is great and their cherry ice cream is to die for.

The kids love picking their own cherries, carrying their buckets happily until they get too heavy and then it’s over to Dad to carry them back to the shed. The little kids play cubbies under the low lying branches and the big kids get hoisted up high to reach those beauties that have been left behind due to others not being able to reach.

If you do happen to have any left over (which doesn’t happen often I must admit) – then this cake is for you. Teamed up with walnuts and based on the outstanding blueberry and pecan cake that Mum put me on to years ago (the recipe handed on to her from an old teacher friend – Trish Sewell), I guarantee you won’t be disappointed with this recipe. You don’t need a mix master and once you’ve made it before, it’s really easy to throw together time and time again.

The perfect afternoon tea cake – invite some friends over and pop the kettle on. It’s so moist and the perfect combination of sweet and sour, soft and crunchy, it really is impressive. If I were to open a cafe – I’d have this on the menu every December for sure.

cherry + walnut cake | the perfect afternoon tea cake

1 3/4 cups of plain flour
1 x cup of castor sugar
1 1/2 teaspoons of baking powder
1/3 cup of olive oil
3/4 cup of milk
2 x eggs
1 x teaspoon of vanilla extract
250 grams of fresh cherries, seeds removed
1/2 cup of walnuts, roughly chopped

for the topping

250 grams of fresh cherries, seeds removed
1/2 cup of walnuts, roughly chopped
1/4 cup of plain flour
1/4 cup of brown sugar
2 x tablespoons of olive oil

Double cream, to serve

  • Preheat the oven to 180℃ (fan forced).
  • Grease and line a large 24cm springform cake tin.
  • Place the flour, sugar and baking powder in a large mixing bowl and whisk to get some air in to the dry ingredients.
  • In a separate mixing bowl, whisk together the olive oil, milk, eggs, and vanilla extract.
  • Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, whisking and incorporating the flour as you go. Mix well.
  • Using a wooden spoon, gently mix in 250 grams of cherries and the half a cup of walnuts until just combined. Pour the mixture in to the prepared cake tin, using a spatula to scrape down the sides of the bowl.
  • Next, mix together the topping ingredients, and spoon out over the top of the cake.
  • Placing on the bottom rack of the oven, bake for approximately 50 minutes or until the cake is form to the touch and a skewer comes out clean.
  • Let the cake cool in the tin.
  • Serve with a generous dollop of double cream.

Delicious with a hot cuppa!

Lo’s tips

  • Frozen pitted cherries can also be used if you can’t get your hands on any fresh ones.
  • You can use vegetable oil instead of the olive oil if you prefer.
  • You can also dust the finished cake with icing sugar if you like.

If you make this cherry + walnut cake, please leave your comments below. xx

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