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Annabelle's Cherry and Custard Ripple Cake
This recipe works superbly with the Meadow Fresh Thick and Creamy Custard and when you slice into the cake you get a moist fruit and custard centre – if its not the cherry season wou can use other fresh fruit of your choice or canned, well drained fruit – like canned cherries or peaches.
175g Tararua butter, softened
¾ cup caster sugar
2 cups Edmonds self raising flour, sifted
½ almond meal (ground almonds)
1 cup Meadow Fresh milk
¾ cup Meadow Fresh thick vanilla custard
300g fresh cherries that have had their stone removed and cut in half
½ cup flaked almonds
Meadow Fresh Custard and icing sugar, to serve
Preheat oven to 180 deg C or 160deg C fan bake. Grease a 6cm deep, 22cm(base) round cake tin. Line base and side with baking paper, allowing a 3 cm overhang around top.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in flour, almond meal and milk.
Spread half the mixture into the prepared tin. Top with custard. Arrange cherries over custard. Spoon remaining mixture over cherries. Using a spatula, smooth top. Sprinkle with almonds.
Bake for 1 hour to 1 hour 15 minutes or until golden and the skewer inserted into centre comes out clean (cover loosely with foil if over browning). Stand in pan for 15 minutes. Turn upright onto a wire rack to cool. Dust with icing sugar. Serve with custard.