delicious cherry + walnut cake

Cork Daddy’s home town of Boorowa is located right near Young; the cherry capital of Australia. Pop keeps us all going in cherries throughout the summer months and they’re always a highlight come Chrissie time. The Hall Family Orchard cherries are the best! Of export quality, they’re absolutely out of this world! Plump, delicious and the deepest colour of crimson red, they really are something special.

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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 that 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.

It’s cherrylicious. (I did not really just write that did I?)


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 (NB: if the eggs you have are really large – then just use one)
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

  • I haven’t used them before – but I know you can buy frozen pitted cherries from Woolies. I’m sure they’d work a treat.
  • 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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