Wednesday, July 11, 2012
White Chocolate and Cherry Loaf
This was an interesting cake...I'm not sure whether I used the wrong size loaf tin but there was an awful lot of cake mixture and when I put it in the tin it was full to the brim before I'd even started baking. The recipe called for a 1kg tin...I thought I used a 2lb tin which roughly equates but when I put the cake in the oven it overflowed!
It seems that fruit is destined to sink in cakes, I did the whole dust in flour thing before mixing the cherries in but still most of them ended up at the bottom. Fortunately as some of the cherries were sprinkled on top just as the cake went in the oven, they actually stayed fairly near the surface. Does anyone have any ingenius ways of preventing fruit sinking?
Lavender and Lovage and Kate at What Kate Baked. Karen is hosting this month and there are always loads of fabulous entries, so check out the round up at the end of July...or better still join in!
Homemade by Fleur with the regular host being Fabulicious Food.
225 golden caster sugar
2 tsp vanilla extract
225g self-raising flour
375g fresh cherries, pitted
175g white chocolate chopped
White Chocolate Frosting
100g white chocolate
140g half-fat mascarpone
White chocolate curls
Preheat the oven to 180c/160c fan/gas 4. Line a 1kg (2.2lb) loaf tin with baking parchment. The paper should come up higher than the sides.
Cream together the butter and sugar until it's pale and fluffy. Then add the eggs a little at a time so they don't curdle. Next add the vanilla extract before sifting in the flour, folding it in until the mixutre is smooth.
Ensure all cherries are pitted and then dust them in flour, this should help them not to sink in the cake! Add half of the cherries and half of the chocolate and gently stir into the mix. Spoon into the prepared tin before scattering the remaining chocolate and cherries on the top. Bake fro 1hr 10 - 1hr 15 mins until a skewer comes out clean. Upon removing it from the oven, leave to cool for a few minutes and then turn the cake out onto a wire rack to cool completel
To make the frosting, bring the mascarpone to room temperature. In the meantime melt the white chocolate over a pan of water. When melted stir in 1 tbsp of the mascarpone, then beat the remainder in. Don't overbeat otherwise the frosting will go grainy. Spread over the top of the cake and finish with curls of white chocolate.