by Linda Gray
Today I made a cherry and almond Herman cake; both flavours are my husband’s favourite . I used tin black cherries in stead of apple , I first soaked them in amaretto, I used glacé cherries in place of the sultanas. I also changed the vanilla essence to almond extract.
I topped it with sliced almonds. It has come out well and the almond flavour is good and the cherries give it a nice cherry flavour too and a moist texture. I was at first worried that this would turn out, but I have been so pleased with the result of it. As it was cooling the almond smell was spreading though the kitchen, making its way to me in the conservatory.
It all got too much in the end and I just had to cut a bit off to try. Although at the time it was still warm, “Wow” is all I can say; it tasted so nice. I instantly took a slice over to a friend over the road, she also didn’t wait for it to cool completely. She agreed it was a lovely Herman and now she is debating to do this one on her bake day tomorrow, instead of the apple. I am so hooked on Herman now and can’t wait to try lots more different ways. He now is a permanent member of my household. I have even brought some nice beaded food bowl covers to look good over his bowl.
Bellow is the amounts I used for the cake. I took out the apple and sultans and vanilla essence:
- 1 x tin of black cherries in light syrup
- 1 x tub of natural glacé cherries
- 4 x tablespoons of amaretto liqueur
- 2 x teaspoons of almond extract
- handful of sliced almonds
Cook as a normal Herman.
Hope you enjoy,