Chetna Makan’s cherry, almond and honey upside-down cake
- Portion size: Serves 10-12
- Hands-on time 15 min, plus cooling. Oven time 40-45 min
- Difficulty: easy
This cherry upside-down cake from food writer and Bake Off star Chetna Makan looks and tastes wonderful – plus it’s a cinch to make.
Pineapple upside-down cake is the ultimate retro bake: try our recipe. Discover all our cherry recipes.
Recipe from Easy Baking by Chetna Makan (£20; Hamlyn)
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Ingredients
- 220g unsalted butter, softened, plus extra to grease
- 250g fresh cherries, pitted and halved (see Easy Swaps)
- 70g flaked almonds
- 200g runny honey, plus 2-3 tbsp to glaze
- 100g golden caster sugar
- 100g ground almonds
- 120g self-raising flour
- 4 large free-range eggs
You’ll also need
- 25cm round springform cake tin
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Method
- Heat the oven to 160°C fan/gas 4. Grease the cake tin and line the base with compostable baking paper. Put the cherries, cut-sides down, in the prepared tin. Sprinkle about a third of the flaked almonds in between the cherries.
- Put all the remaining ingredients for the cake, except for the remaining flaked almonds, into a bowl. Whisk with an electric mixer for 2 minutes until creamy and fluffy (you could also use a stand mixer fitted with a paddle attachment). Fold in the rest of the flaked almonds by hand, then pour the batter into the prepared tin. Bake for 40-45 minutes or until a skewer pushed into the centre comes out clean.
- Let the cake sit in the tin for 5 minutes, then turn it out onto a plate (so the base is on the top) and carefully peel off the baking paper. Warm the 2-3 tbsp honey until it’s runny and spreadable, then brush it over the cherries. Slice and serve.
Nutrition
- 375kcals Calories
- 24.3g (10.3g saturated) Fat
- 5.5g Protein
- 33.3g (25.4g sugars) Carbs
- 0.7g Fibre
- 0.1g Salt
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