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Chetna Makan’s cherry, almond and honey upside-down cake

Name: Chetna Makan’s cherry, almond and honey upside-down cake
Prep time: 15 min
Cook time: PT40-45M
Total time: 55 min
Yield: Serves 10-12
Cuisine: British recipes
Ingredients: 220g unsalted butter, softened, plus extra to grease; 250g fresh cherries, pitted and halved (see Easy Swaps); 70g flaked almonds; 200g runny honey, plus 2-3 tbsp to glaze; 100g golden caster sugar; 100g ground almonds; 120g self-raising flour; 4 large free-range eggs; You’ll also need; 25cm round springform cake tin

By: Chetna Makan

Published: 7 Jul 22
Updated: 25 Mar 24

Chetna Makan’s cherry, almond and honey upside-down cake

This cherry upside-down cake from food writer and Bake Off star Chetna Makan looks and tastes wonderful – plus it’s a cinch to make.

Pineapple upside-down cake is the ultimate retro bake: try our recipe. Discover all our cherry recipes.

Recipe from Easy Baking by Chetna Makan (£20; Hamlyn)

Easy
July 2022

Test kitchen approved

Serves 10-12
Hands-on time 15 min, plus cooling. Oven time 40-45 min

This cherry upside-down cake from food writer and Bake Off star Chetna Makan looks and tastes wonderful – plus it’s a cinch to make.

Pineapple upside-down cake is the ultimate retro bake: try our recipe. Discover all our cherry recipes.

Recipe from Easy Baking by Chetna Makan (£20; Hamlyn)

Vegetarian recipes

Nutrition: per serving

Calories: 375kcals
Fat: 24.3g (10.3g saturated)
Protein: 5.5g
Carbohydrates: 33.3g (25.4g sugars)
Fibre: 0.7g
Salt: 0.1g

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Ingredients

220g unsalted butter, softened, plus extra to grease
250g fresh cherries, pitted and halved (see Easy Swaps)
70g flaked almonds
200g runny honey, plus 2-3 tbsp to glaze
100g golden caster sugar
100g ground almonds
120g self-raising flour
4 large free-range eggs

You’ll also need

25cm round springform cake tin

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Method

Heat the oven to 160°C fan/gas 4. Grease the cake tin and line the base with compostable baking paper. Put the cherries, cut-sides down, in the prepared tin. Sprinkle about a third of the flaked almonds in between the cherries.
Put all the remaining ingredients for the cake, except for the remaining flaked almonds, into a bowl. Whisk with an electric mixer for 2 minutes until creamy and fluffy (you could also use a stand mixer fitted with a paddle attachment). Fold in the rest of the flaked almonds by hand, then pour the batter into the prepared tin. Bake for 40-45 minutes or until a skewer pushed into the centre comes out clean.
Let the cake sit in the tin for 5 minutes, then turn it out onto a plate (so the base is on the top) and carefully peel off the baking paper. Warm the 2-3 tbsp honey until it’s runny and spreadable, then brush it over the cherries. Slice and serve.

Recipe from July 2022 Issue

Nutrition

Nutrition: per serving

Calories: 375kcals
Fat: 24.3g (10.3g saturated)
Protein: 5.5g
Carbohydrates: 33.3g (25.4g sugars)
Fibre: 0.7g
Salt: 0.1g

delicious. tips

Easy swaps: Use frozen or tinned cherries if fresh cherries aren’t in season. Be sure to drain tinned cherries or defrost frozen ones before using.
The cake will keep in an airtight container in the fridge for 3-4 days. Bring it up to room temperature before serving.