glace cherries

Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success.

Equipment and preparation: for this recipe you will need a sugar thermometer and three baking trays.


Mary’S Florentines

butter

grams/1¾oz demerara sugar

golden syrup

grams/1¾oz plain flour

cranberries

grams/1¾oz peel,

grams/1 ounces almonds, finely chopped

walnut pieces, finely chopped

plain chocolate (70% cocoa solids)

Mary’s florentines

A luxurious cherry for all your baking needs

Homemade Glacé Cherries

cherries

570 ml boiling water

g sugar

Place the cherries in a large pan with the boiling water and cook until the fruit is just tender.

Drain the cherries but reserve 425ml of the liquid.  Put the cherries into a heatproof bowl.

Pour the liquid back into the saucepan with 250g of the sugar.  Stir over a gentle heat to dissolve the sugar and bring to a boil.

Turn off the heat and pour the syrup over the cherries.

Cover the bowl and leave to soak for 24 hours.

Day 1

Strain the syrup into a large saucepan and return the fruit to the bowl.

Add 60g of sugar to the saucepan.  Bring to a boil, then turn down to simmer for a couple of minutes making sure the sugar has completely dissolved.

Pour the syrup back over the cherries, cover and leave for another 24 hours.

Day 2

Repeat Day 2

Day 3-7

Times are a-changing.  Strain the syrup into a large saucepan but this time add 85g of the sugar into the saucepan.

Cook over a gentle heat until the sugar has dissolved then add the cherries and bring to a boil.

Turn down to a simmer for 3 minutes, then pour the fruit and syrup back into the heatproof bowl, cover and leave to stand for 2 days.

Day 8

Repeat Day 8, but only add the remaining 55g sugar and then leaving for 4 days.

Day 10

The syrup should have now turned very thick and heavy, if not, repeat Day 10.  Otherwise, drain the fruit, place on a wire rack and leave in a warm dry place until no longer sticky.  They should be ready after a couple of days.

Day 14

A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake.

Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).

Mary's cherry cake

glacé cherries

flour

175 grams/6 ounces softened butter, plus extra for greasing

caster sugar

lemon,

grams/1¾oz almonds

eggs

icing sugar

lemon, juice only

grams/½oz flaked almonds, toasted

glacé cherries, quartered

Mary shows us how to make cherry cake, as seen in the very first Technical Challenge of Series 5.

Cherry cake

Apparently, this magical ball of chocolate ice cream, with its little surprise inside, was invented in the town of Pizzo in Abruzzo in 1943, but it has long been associated with Roman cafes such as Tre Scalini. This is a cheat's version using great chocolate ice cream and glace cherries.

Chocolate tartufo

chocolate

cocoa powder

hazelnuts,

You can prepare this fruit scroll a day in advance, then simply bake it when you wake up on Christmas Day.

Christmas morning crown

sachet dried instant yeast

unsalted butter, chopped, plus extra to grease

(125 milliliters) warm milk

egg, beaten

brown sugar

hazelnuts

tsp mixed spice

(55 grams) chopped mixed peel

(55 grams) sultanas

(50 grams) glace cherries, chopped

(110 grams) icing sugar

lemon juice

These delicious rocky road squares are decidedly more-ish.

Granita rocky road

dark chocolate, chopped

unsalted butter, chopped

icing sugar mixture (40 grams)

mini marshmallows (30 grams)

red glace cherries, halved

coconut

Christmas just isn't the same without a traditional steamed plum pudding.

Traditional steamed plum pudding

(2 cups) sultanas

(1 cup) flame raisins

(1 cup) currants

(1 cup) finely chopped pitted dates

pkt red glace cherries, finely chopped

(1/2 cup) mixed peel

tbsp orange rind

milliliters (1 cup) brandy

butter,

(1/2 cup, firmly packed) brown sugar

(3 1/2 cups) fresh breadcrumbs (made from day-old bread)

(1/2 cup) plain flour

tbsp mixed spice

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This fabulously moist and nutty Christmas cake is baked with a syrup and nut topping - a bit like a Florentine biscuit

Festive fruit & nut cake

light muscovado sugar

plain flour

ground almond

ginger

cinnamon

luxury mixed fruit

tbsp dark rum

white marzipan

almonds

Brazil nuts and flaked almonds

whole glacé cherries

metre of wide ribbon

Preheat the oven to 180C/gas 4/fan 160C and lightly grease and line the base and sides of a deep 22-23cm round loose-based cake tin with Bake-o-Glide or baking parchment (see overleaf). Beat the butter, sugar, eggs, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.

Measure off 100g/4oz of the cake mixture, put in a bowl and set aside. Fold the fruit and rum into the remaining mixture, then gently stir in the marzipan. Spoon this mixture into the prepared cake tin and flatten with a spatula to make a smooth even surface, then make a slight dip in the centre of the cake. This simple trick will give the finished cake a nice flat top. Bake for 11⁄4 hours.

While the cake is in the oven, make the fruit and nut topping. Mix all the nuts, cherries and syrup into the remaining cake mixture (see tip overleaf). Spoon the mixture on top of the part-cooked cake (once it has had its 11⁄4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake. Loosely cover the top of the tin with foil.

Return to the oven for 40 minutes more, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden. Keep an eye on them, so they don’t get too dark. To test the cake mixture is cooked, insert a fine skewer into the cake – if it comes out clean then it's ready. Cool in the tin then turn out, keeping the lining on, and wrap with foil. (The cake will keep for up to 2 weeks or can be frozen for up to 2 months.)

To serve, remove the cake from the foil and strip away the lining. Place on a board or serving plate and tie with a decorative ribbon.

This festive terrine is the perfect dessert for Christmas dinner.

Festive terrine

thickened cream

Christmas pudding, crumbled

unsalted pistachios

Silver cachous, to serve

An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake. 


Easy cherry cake

natural coloured glacé cherries

175 grams/6 ounces caster sugar, plus 1½ tbsp

free-range eggs

tsp vanilla extract or almond extract

tsp finely grated lemon zest

1½ tsp baking powder

salt

75 grams/2½oz ground almonds

tbsp milk

A twist on the classic flavours of cherry Bakewell tart, this cake is perfect as a teatime treat. For this recipe, you will need a 20cm/8in round springform tin.

Cherry Bakewell cake

175 grams/6 ounces plain flour, plus 2 tsp

175 grams/6 ounces unsalted butter,

vanilla bean paste

almond extract

½ unwaxed lemon, finely grated zest only

eggs,

100 grams/3½oz ground almonds

grams/1¾oz marzipan, cut into 5mm/¼in dice

unsalted butter, melted

grams/1½oz plain flour

grams/1½oz light brown soft sugar

grams/1½oz almonds

½ lemon, juice only

grams/3½oz icing sugar

glacé cherries, halved

My Glacé Cherries recipe, also known as a Candied Cherries recipe, is exactly what you need for your Christmas Cakes and Puddings!

Candied Cherries Recipe (Glacé Cherries)

(24 ounces 672 grams) pitted dark sweet cherries

sugar

(24 ounces 720 milliliters) water

lemon (juiced)

almond extract ((optional))

Pit the cherries using a cherry pitter.

Combine all the ingredients (minus the almond extract) in a large saucepan and bring to a simmer. You don&#039;t need to put a lid on the pot during cooking.

Turn down the heat and simmer for roughly 65-75 minutes. During this time you will see a &#039;scum&#039; rise to the top of the pot. Remove as much as you can of this throughout the cooking process using a slotted spoon. This is totally natural but can cause the syrup to be cloudy and not clear.

Once the cherries have reduced and are translucent in color remove them from the heat and allow them to cool. Stir in the almond extract if using.

Store the cherries and the syrup in an airtight container in the fridge for up to one year. Fully cover the cherries with the sugar syrup to stop them from going bad. Don&#039;t store in a cupboard as they will go moldy after a few days.

Make this moreish cherry cake for afternoon tea or a coffee morning. Made with sweet glacé cherries and crunchy almonds, it won't last long

Cherry loaf cake

soft unsalted butter,

golden caster sugar

tsp vanilla extract

tsp almond extract (optional)

glacé cherries, patted dry if

self-raising flour

ground almonds

½ tsp baking powder

milk

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line with baking parchment. Beat the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla and almond extract (if using).

Toss the cherries with 2 tbsp of the flour in a bowl. Tip the rest of the flour, the ground almonds, baking powder and a pinch of salt into the bowl with the sugar and eggs, and mix until just combined. Fold in the cherries and any remaining flour in the bowl. Spoon into the prepared tin and smooth over the top.

Bake for 50-55 mins, or until a skewer inserted in the middle comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Serve as it is, or mix the icing sugar with the extract and enough milk to make a thick but pourable consistency. Drizzle over the loaf cake, and scatter over the flaked almonds to serve.

Lovers of traditional cherry ripe, will love this homemade version by taste member, 'laurenbrooke'.

Cherry ripe slice

milk coffee biscuits

glace cherries, chopped

desiccated coconut

sweetened can condensed milk

vanilla essence

copha, melted

tsp pink food colouring

Baking Dark Chocolate, melted

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This flavour-packed and fruity Florentine recipe is the perfect sweet treat for any time of day.

Florentine slice

packet mixed dried fruit

slivered almonds

glace cherries, finely chopped

62.50 ml plain flour, sifted

butter, chopped

honey

egg, lightly beaten

good-quality dark chocolate,

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These florentines are better than the ones from the coffee shop. They taste so good, I'm always asked for the recipe.

Cafe Florentines Recipe

Top 18 glace cherries recipes from across the web

The most viewed glace cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mary’S Florentines

Homemade Glacé Cherries

Mary's cherry cake

Chocolate tartufo

Christmas morning crown

Granita rocky road

Traditional steamed plum pudding

Festive fruit & nut cake

Festive terrine

Easy cherry cake

Cherry Bakewell cake

Candied Cherries Recipe (Glacé Cher...

Cherry loaf cake

Cherry ripe slice

Florentine slice

Cafe Florentines Recipe

Melandra loaf

Chocolate and cherry buns

Top 18 glace cherries recipes from across the web

The most viewed glace cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mary’S Florentines

Homemade Glacé Cherries

Mary's cherry cake

Chocolate tartufo

Christmas morning crown

Granita rocky road

Traditional steamed plum pudding

Festive fruit & nut cake

Festive terrine

Easy cherry cake

Cherry Bakewell cake

Candied Cherries Recipe (Glacé Cher...

Cherry loaf cake

Cherry ripe slice

Florentine slice

Cafe Florentines Recipe

Melandra loaf

Chocolate and cherry buns

The most viewed glace cherries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine