Inspiration is everywhere. It’s up to the eye to take notice, the mind to imagine and the hands to recreate a vision.
Every time I pass by a vegetable and fruit vendor, I take in the sights and a ton of inspiration flows through. I am a fairly new cook with only about 12 years of experience in the kitchen. I’ve been eating though, for a good 30 years! I am delighted with every new discovery – which may annoy some.
This cherry cake has it’s own little story. A bundle of cherries along with fresh herbs like thyme and rosemary were sent in from Mumbai and a sudden craving for something sweet, beautiful and really, a good cake inspired this instant loaf cake. I’m fairly strict with my schedule and plans, but for some reason I decided to break my own rules and miss the morning office hours for a spot of baking – cherries folded into a thick thyme, vanilla and almond batter, topped with a gorgeous white glaze, infused with fresh thyme.
Since it was a method that I didn’t follow any instructions from, I ended up “winging it” with measurements, but it worked out brilliantly. I used a smaller loaf tin, which cuts into exactly 8 slim slices (which was enough between Little Vini and I). It was so delicious we decided not to share.
The Recipe
Serves 4
Ingredients
- 1/2 cup sugar
- 1 egg
- 1/2 cup butter
- 1 fresh thyme sprig
- 1 tbsp milk
- 1/2 tsp cinnamon
- 1 tsp vanilla essence
- 1 tsp almond extract
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup cherries, pitted
- 1/2 tbsp flour
- extra butter and flour for greasing
- 3/4 cup icing sugar
- 2 tsp milk
- 1/4 pod vanilla pod
- 2-3 fresh thyme sprigs
Instructions
- Heat the oven to 200°C.
- Grease and flour the loaf tin.
- Stir the ½ tbsp of flour into the cherries and stir.
- Melt the butter with the thyme.
- Whisk the egg and sugar first for at least 3 minutes with an electric beater. The texture should be fluffy and smooth.
- Then add the melted butter, milk and extracts and whisk to combine.
- Add the baking powder, baking soda and salt, followed by the flour and whisk to just combine. Do not over beat.
- With a spatula fold the cherries into the batter.
- Pour the batter into the cake tin.
- Bake for 20-25 minutes, until a skewer comes out clean.
- Let the cake cool within the tin for another 10 minutes, and then remove onto a cooling rack.
- Cool completely before glazing.
- Whisk the milk and vanilla into the icing sugar until you achieve a dripping consistency.
- Drizzle over the loaf and garnish with fresh sprigs of thyme.
