A boozy, fruity bundt cake enhanced by cherries poached in star anise and a sharp lemon drizzle
Cherries are a summer fruit I find hard to resist, with their scarlet juices and rich, berry flavour. They’re labour-intensive to harvest, which makes them relatively expensive, but they are so special, I think they are worth every penny. You don’t need a huge amount for this almondy bundt cake, but they lend it a beautiful, crimson hue and, of course, give it that delectable cherry taste. For recipe, follow this link.