Cherry Teacake Recipe

60 g

2/3 cup

1/2 teaspoon

3

1/3 cup

1/4 cup

1 1/4 cup

1/3 cup

Pink Icing

1/2 cup

1 teaspoon

2 teaspoons

Unsalted butter

Caster sugar

Coconut essence

Eggs, lightly beaten

Chopped glace cherries

Desiccated coconut

Self-raising flour

Cornflour

Icing sugar

Unsalted butter

Boiling water

Pink food coloring

• Preheat oven to moderate 180^oC. Brush a deep, 20cm round cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter, sugar and essence in small mixing bowl at medium speed until light and creamy.
• Add eggs, beat 3 minutes or until just combined.
• Transfer mixture to large mixing bowl. Add cherries, coconut, sifted flour and cornflour, beat at low speed for 1 minutes or until mixture is almost smooth.
• Spoon mixture evenly into prepared tin; smooth surface. Bake for 30 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 10 minutes before turning onto wire rack to cool.
• To make Pink Icing - Combine sifted icing sugar, butter and water in a small bowl to form a firm paste. Stand bowl in pan of simmering water, stir until icing is smooth and glossy, remove from heat. Tint icing with coloring as desired.
• Spread icing over top of cake using a flat-bladed knife.