Cherry cheer
Monday, 16 July 2012

Cherry cheer

Celebrate National Cherry Day with these two indulgent recipes

Written by Katy Pearson

Moist Cherry Cake


  • 250g unsalted butter, softened, plus extra for greasing
  • 350g fresh cherries
  • 8 tablespoons Splenda granulated sweetener
  • 5 eggs, separated
  • 1 teaspoon almond extract
  • 150g ground almonds
  • 100g self-raising flour


1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Grease and line the base and sides of a 20cm loose-base cake tin or springform tin. Grease the paper. Halve and stone the cherries.

3. Using a hand-held electric whisk, whisk together the butter and all but 2 tablespoons of the sweetener until pale, creamy and very soft.

4. Whisk in the egg yolks, almond extract, ground almonds, flour and 1 tablespoon warm water. Whisk the egg whites in a thoroughly clean bowl until they form soft peaks, then whisk in the remaining sweetener.

5. Using a large metal spoon, gently fold a quarter of the egg whites into the almond mixture. Gently fold in the remainder with half the cherries.

6. Turn the mixture into the tin and spread it out in an even layer. Scatter the remaining cherries on top. Bake for about 50 minutes until the cake is risen and firm to the touch.

7. Test by piercing the centre of the cake with a skewer – it should come out fairly clean.

8. Leave to cool in the tin then transfer to a serving plate. The cake can be stored for a couple of days without drying out. 



cherry flapjack

Cherry, Apricot and Chocolate Chip Flapjacks


  • 175g butter, plus extra for greasing
  • 175g golden syrup
  • 4 tablespoons Splenda granulated sweetener
  • 300g porridge oats
  • pinch of salt
  • 50g dried cherries, halved
  • 75g ready-to-eat dried apricots, chopped
  • 40g white chocolate chips
  • 40g dark or milk chocolate chips


1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Grease a 20cm square baking tin and line it with greaseproof paper – by leaving an overhang of paper, the flapjacks will be easier to remove later.

3. Melt the butter with the golden syrup in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes, stirring constantly. Remove from the heat.

4. Mix together the sweetener, porridge oats, salt, cherries, apricots and chocolate chips. Add to the saucepan and stir together until thoroughly mixed.

5. Tip into the prepared tin and level the surface with the back of a spoon.

6. Bake for 20–25 minutes until golden brown. Cool for 30 minutes, then remove from the tin and cut into 16 squares.

7. Leave to cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper.

For more information on the product, and for tips on cooking and baking, please visit, or

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