Cherry and Custard Tray Cake
Photography by Claire Aldous.
Top this gorgeously moist cake with fresh cherries or figs when in season. It’s also delicious with sliced stone fruit such as peaches and apricots.
Serves: 6
INGREDIENTS
250 grams butter at room temperature
1 cup caster sugar
3 large eggs, size 7, lightly whisked
finely grated zest 1 large lemon
1¼ cups plain flour
1¼ teaspoons baking powder
⅓ cup custard powder
100 grams ground almonds
½ cup purchased custard*
To assemble
1½ cups purchased custard*
670 gram jar pitted cherries, well drained
2 teaspoons raw sugar
METHOD
Grease a 28cm x 22cm shallow baking tin and fully line with baking paper.
Preheat the oven to 160°C fan bake.
Beat the butter and sugar until light and pale. Gradually beat in the eggs until well combined. Add all the remaining ingredients and beat for 1 minute.
Spoon into the tin and spread evenly. Make deep hollows in the cake batter with the back of a teaspoon. Fill with the custard then scatter the cherries evenly over the top then sprinkle over the raw sugar.
Bake for 50 minutes or until risen and golden and just firm in the centre when lightly pressed. The pockets of custard will still be soft. Cool in the tin then dust with icing sugar to serve. Makes 1 cake.
Cook's note: You will need 2 cups of thick purchased custard (500ml) for the cake.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!