Cherry Nests

Ingredients

• Basic cake (1 Ib. Cakeoma, etc.)
• | tin of cherries (1S oz. size)
• t pint cherry juice flavoured with sherry
• | teaspoon cornflour
• | teaspoon water
• 2—3 tablespoons whipped cream
• Chopped red jelly (optional)

Method

1. 1

   Slice the top off the cake thinly and cut the cake into two layers.

2. 2

   Then, using a 3-inch fluted cutter, cut four rounds, and remove the centres with a 2-inch cutter, leaving some cake at the bottom.

3. 3

   Pile the cherries into the centre of each round.

4. 4

   Bring the juice and sherry to the boil, and thicken with the cornflour, previously blended with a little water; cook for a few minutes.

5. 5

   Cool, spoon a little over each pile of cherries and decorate with whipped cream, or serve surrounded by chopped jelly.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 14. The excerpt below is the record exactly as published.

CHERRY NESTS Basic cake (1 Ib. Cakeoma, etc.) | tin of cherries (1S oz. size) t pint cherry juice flavoured with sherry | teaspoon cornflour | teaspoon water 2—3 tablespoons whipped cream Chopped red jelly (optional)

Cook this with the app: pantry check, scaling, and the assistant.