Sour Cherry Slice
 
Prep time
Cook time
Total time
 
This recipe comes from Monday Morning Cooking Club The Feast Goes on and has been made gluten free and adapted to the thermomix
Recipe type: Baking
Serves: 12
What you'll need
  • 250g raw sugar (or caster)
  • rind of 1 lemon
  • 250g self raising flour (I used gluten free)
  • 300g sour cream
  • 2 egg yolks
  • half a big jar of morello cherries, drained
  • icing sugar to dust on the top
Instructions
  1. Place the large strips of lemon rind and sugar in your thermomix bowl. Process on speed 9 for 10 seconds. Scrape down bowl
  2. Add in flour, sour cream, egg yolks and process speed 4 for 20 seconds. I scraped down the bowl once in between.
  3. **Pour into a lined square or rectangle baking tin and press in the cherries lightly all over the top. You might like to make a pattern so that it's easier to cut the cake without cutting into a cherry
  4. Bake in a 170 (fan forced) or 180 (not fan forced) oven for about 35 minutes or until lightly golden on top and a knife comes out clean
  5. Lift out the cake from the tin by the paper and leave to cool. I find it's easier to cut a cake with the gluten free flour once the cake is slightly cooled but then this goes against my eating a hot cake straight out of the oven policy:)
  6. Dust with icing sugar and serve
  7. If you don't have a thermomix then combine sugar, lemon rind, flour, sour cream and egg yolks and mix well and follow from **
Recipe by Retro Mummy at https://retromummy.com/2014/04/16/monday-morning-cooking-club-the-feast-goes-on/