FAMILY ABILITIES OF TV CHEF PHIL VICKERY: Cherry Cake in Cans
When I was little, we pretty much lived on canned fruits like pears, peaches, and fruit cocktails with condensed milk. At school we had a cherry pie made from canned cherry, one of the few puddings I liked. I rather like high-quality canned cherries; they work well in a cake.
I rather like high-quality canned cherries; they work well in a cake
MAKE 1 X 24CM PIE
500 g of rolled short pastry or dessert biscuits
2 × 400 g cans of good quality black cherries, drained (keep some juice)
2 tablespoons of brown sugar
2 tablespoons of corn flour
1 medium egg, beaten
Granulated sugar for sprinkling
- Preheat the oven to 180 ° C / gas. 4. Cut the pastries into two circles – one 30 cm, one 26 cm (use your flan case as a guide so the overhang contains additional pastries). Line a 24 cm long flan shell with a loose bottom with one of the pastry slices and leave a good overhang.
- Put the cherries in a saucepan and add some of the reserved juice, then add the sugar and mix well. Place the pot on a medium heat to warm up.
- In a bowl, mix the corn flour with 4 tablespoons of water and then add something to thicken the cherries: they should have a very thick, creamy consistency. Once thick, let cool for 15 minutes.
- Pour the cherry mixture into the lined cake and moisten the edges with a little beaten egg. Top with the second slice of pastry and seal the edges well. Cut off excess pastry and crimp decoratively.
- Brush with more beaten egg and sprinkle with sugar. Make three small cuts on top of the cake and put them in the oven. Bake for 30-40 minutes until the top of the cake is golden. Take out of the oven and let cool before eating. Cut into wedges and serve.
Only £ 3.50
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