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| Mary Berry's cherry cake |
Week 18 brought a shipment of goodies from King Arthur Flour that included some candied cherries. Because it was time to do another GBBO-inspired bake. This time, it was Mary Berry's cherry cake technical challenge! I mean, really: a bundt cake made with some almond meal, studded with cherries, with a lovely drizzle of icing and some cherry garnish. What's not to like?
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| Pretty even distribution of cherries |
I took the lessons from the show to heart and, carefully diced the cherries to uniform bits and tossed in flour (all the while remembering Martha's fastidious attention to cherry dicing). Overall, the cake turned out quite well and was quite the looker. The cherry distribution was even and there was a nice crumb to the cake. The only downside was that the cake seemed to dry out rather quickly when stored. But that could be remedied with a nice cup of tea. Or you could also maybe not let cake hang around on the counter for too long.
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| Kugelhopf! Tall, stately, and ready to slice. |
Next on the list was to try out the new Kugelhopf pan. I couldn't resist the tall elegant shaping of the pan at the NordicWare factory store and this was an excellent reason to re-visit the yeasted sweet cakes. The rise was overall decent, but I still need to let the sweet yeasted cake batters mix for just a smidge longer to build up that gluten structure. Science tells me that this will help make the end result less dense and more lofty. The glaze on the kugelhopf was a bit thin, unfortunately. Drizzle icings are one of my kitchen weaknesses. Not bad for a first pass at something I've never even tried before, however!
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