TCIF: Morello Cherry Madeira Cake

Mimi ON Aug 05, 2011 AT 12:48 pm

Morello Cherry Madeira Cake

Morello Cherry Madeira Cake

By Sarah Adams

This is German in origin and is a brilliant recipe that has been passed down to my Mum! It’s almost tart-like in its appearance and goes very well with a dash of single cream. For the cherries I recommend going to our local German supermarket… Lidl!!!

Ingredients: For The Cake

150g butter
150g granulated brown sugar
150g plain flour
1 teaspoon baking powder
½ teaspoon vanilla extract
3 medium eggs

1 ½ jars of Morello cherries

Drain the Morello cherries

Drain the Morello cherries

Pro Tip: Drain the cherries extremely well or they will sink to the bottom of the cake.


NB: The cake needs to go in a cold oven first so DON’T pre-heat.

Line the base of a spring form 10’’ tart/quiche tin.

Drain the cherries of their juice and set aside.

Put all of the ingredients together and beat in the machine until smooth.

Bake until Golden

Bake until Golden

Place the mixture into the tin and smooth the top.

Sprinkle the cherries over the top.

Put it into a cold oven, close the door and then turn it on to 160˚C/gas3 and bake for 50 minutes or until golden on top.

Leave it to cool in the tin then turn it out and dust with icing sugar and serve (with single cream if you’re feeling naughty)!


Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Strawberry Mille-feuille Cake

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