Sticky Cherry Bakewell Buns Recipes

CHERRY BAKEWELL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and make sure there's a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.
• Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed.
• When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on.
• When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

RED CHERRY STICKY BUNS

Steps:

• Drain and halve cherries; reserve juice for Cherry Glaze.
• In a large mixing bowl, stir together 3 cups of the flour, sugar, yeast and salt.
• In a small saucepan, heat milk and 1/3 cup butter to 120 degrees F; stir in egg. Stir in flour mixture to form a ball.
• Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes).
• Cover and let rest for 30 minutes.
• With a rolling pin, roll dough to an 18x15-inch rectangle. Brush with remaining melted butter to within 1/2-inch of edges. Arrange cherries over buttered dough. Roll up from 18-inch side; pinch edges to seal. Cut into 20 slices.
• Pour Cherry Glaze into a 13x9x2-inch pan; sprinkle with almonds. Place slices cut side down over Cherry Glaze. Let rise until double in bulk, 30 minutes. Bake in a preheated 375 degree F oven until golden brown, about 30 minutes.
• Cool 5 minutes; invert on a serving platter. Let stand 1 minutes; remove pan.
• Serve warm.