Jacqui Toumbas' Cherry Bundt Cake

 

INGREDIENTS

Cake

  • 350g cherries (plus 5-8 for decorating), pitted
    and halved

  • 250g unbleached all purpose flour (plus a pinch
    to coat cherries)

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 5 eggs (room temperature)

  • 250g coconut sugar

  • 1 cup Olea of Monemvasia extra virgin olive oil

  • ½ teaspoon vanilla bean paste

  • ½ teaspoon almond extract

Icing

  • 350g smooth ricotta

  • 1 teaspoon vanilla extract

  • 2 tablespoons pure maple syrup

METHOD

Cake

  • Preheat the oven to 180 degrees celsius and grease a nonstick bundt tin.

  • Combine the eggs & coconut sugar and beat on medium speed for 1-2 minutes until the
    mixture becomes light and aerated.

  • Slowly add the olive oil to the egg mixture while it is still mixing on a low speed (similar to when making mayonnaise)

  • Once the oil is combined, add the vanilla & almond extract.

  • Fold the sifted flour, baking powder & salt into the egg mixture (ensure you do not overbeat). 

  • Toss the halved cherries with leftover flour. This will ensure they don’t sink in the batter.

  • Fold the flour coated cherries into the batter.

  • Once combined, transfer the mixture into the greased bundt tin and place in the oven for 50 minutes or until a skewer comes out clean. 

  • Cool in the tin for 10 minutes before turning onto a rack. 

Icing

  • Combine the ricotta, vanilla and maple syrup till the mixture becomes thinner and similar to an icing consistency, set aside till the cake is cool. 

  • Ice and decorate the cake. Serve and enjoy immediately. 

*NOTE: The cake will be darker than usual because of the coconut sugar, don’t be alarmed. If cherries aren’t in season, frozen cherries, raspberries or blueberries work great!


 

Recipe & Images by Jacqui Toumbas @jacquitoumbas

RecipesLou Wilson