Enjoy a complimentary 38cm Classic Oak Chopping Board when you buy the Signature Book Oak Knife Block Set – £250. Combined saving of £178.
SET CONSISTS OF:
Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
In our latest collaboration with Cygnet Kitchen, we are embracing the fruits of the summer to offer you a recipe that won’t fail to impress your guests!
Get inspired with this beautiful Lemon & Ricotta Bundt Cake with Amaretto Cherries; perfect for afternoon tea in the sunshine.
COOKING TIME: 1 HOUR
For the bundt cake:
- 250g unsalted butter, softened (plus extra for greasing the pan)
- 275g caster sugar
- 1 tablespoon finely grated lemon rind
- 3 large eggs
- 250g ricotta
- 80ml freshly squeezed lemon juice
- 150g self-raising flour, sifted
- 160g fine semolina
For the Amaretto cherries:
- 2 teaspoons cornflour
- 250ml cold water
- 220g caster sugar
- 2 tablespoons of Amaretto*
- 500g cherries
300ml double cream
1 tablespoon Amaretto*
Icing sugar to dust
(* The addition of the almond liquor gives a mild flavour, but if you wish to avoid alcohol, leave out or substitute with a teaspoon of extract.)
1 - Preheat the oven to 180°C / 160°C Fan / Gas 4.
2 - Thoroughly grease a 10 cup capacity non stick bundt tin or a deep, 21cm cake tin (the best way is the melt a little butter and brush it into every crevice).
3 - Place the butter, sugar and lemon rind into a bowl and using an electric mixer, beat until light and fluffy.
4 - Add the eggs, one at a time, beating thoroughly after each addition.
5 - Gently stir in the ricotta, lemon juice, self-raising flour and semolina until combined. Spoon the mixture in the prepared tin.
6 - Bake in the pre-heated oven for 45 minutes, or until a skewer inserted into the middle comes out clean. Allow to stand for 5 minutes before turning out onto a wire rack to cool.
7 - While the cake is cooking make the Amaretto cherries. Mix the corn flour with a little of the water and then add to the rest of the water. Pour into a medium pan and add the caster sugar and Amaretto if using. Stir over a medium heat until the sugar dissolves. Add the cherries and simmer for 5 minutes. Set aside to cool.
8 - Whip the cream to soft peaks and stir in the Amaretto if using.
9 - To serve, spoon some of the cherries into the middle of the cake and dust with icing sugar. Place the rest of the cherries in a bowl and serve with the whipped cream.