Cherry, White Chocolate & Orange Syrup Cake

INGREDIENTS

• 300g cherries, pitted, finely chopped
• 150g white chocolate baking chips, chopped into 1cm pieces
• 1 cup (150g) self-raising flour, sifted, plus 1 tbs extra
• 225g unsalted butter, softened
• 100g caster sugar
• Finely grated zest of 1/2 lemon
• 4 eggs
• 100g almond meal
• 1 tsp baking powder

 For the syrup

• 1 orange, juiced
• 50 g caster sugar

METHOD

1. Preheat the oven to 170°C. Grease and line a 20cm springform cake pan with baking paper
2. In a large bowl, beat the butter, caster sugar and lemon zest with electric beaters for 3-5 minutes until thick and pale
3. Add the eggs, 1 at a time, beating well after each addition. Fold in flour, almond meal, baking powder and a pinch of salt, then stir through the white chocolate and cherries. Spread mixture into pan
4. Bake for 20 minutes, then reduce oven to 160ºC and bake for a further 50-60 minutes until light golden and cooked through (cover loosely with foil if cake is browning too quickly).
5. Meanwhile, for the syrup. Place all the ingredients in a saucepan over low heat, then cook, stirring, for 1-2 minutes until sugar has dissolved. Increase heat to medium and cook for a further 1-2 minutes until thick and syrupy.
6. Pierce cake all over with a skewer, then drizzle over warm syrup. Cool slightly, then remove cake from the pan and cool completely before serving.

For the syrup: While the cake is cooking, make the syrup. Place the orange juice and sugar in a saucepan. Stir until mixed and bring to the boil. Allow to boil for just 1 minute, then remove from the heat and set aside.