Happy Weekend everyone!
It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.
I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.
Cherry & Lemon Tea Cake
- 250 g butter, soft
- 200 g creamed honey
- 4 eggs
- 1 lemon, zest only
- 375 ml glas of maraschino cherries, drained and chopped
- 300 g white spelt flour
- 1 tsp baking powder
-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.
– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.
-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.