Recipes

The Modern Pantry in East London have donated this recipe for their ever-popular Cherry Cake from their menu. You'll have to source dried cherries, but if it proves tricky, why not have a go at drying your own in a  low oven. This recipe works well with any fruit and any vegetable pretty much…

    7oz grated apple (use a mixture of bramleys and eating apples)
    7oz dried sour cherries (pre-soaked in plum wine and rosewater)
    1 tsp ground cardamom
    1 tsp ground cinnamon
    1 tsp ground clove
    4 eggs
    200ml vegetable oil
    1 tsp sodium bicarbonate
    8 oz self-raising flour
    1 cup toasted chopped walnuts
    8oz soft brown sugar

Method

Preheat the oven to 170C. Butter and sugar your chosen cake mould(s) for a crunchy sweet crust.

Mix the fruit with all the wet ingredients. Sieve all the dry ingredients together, then fold into the wet ingredients and bake in the oven for about 20 minutes depending on the size of the moulds.

Turn out onto a wire rack and allow to cool before serving.