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I have a fantastic madeira cake recipe, really light and tasty, but it is too runny to support cherries.Any ideas? I really want this cake with cherries in but I am worried that if I up the flour content it will make it claggy and dense.I normally cut them in half, wash them, dry them then coat them in ground almonds, would quartering them work better?
Smaller might be better, they're quite heavy for such a fluffy sponge mix.Could you instead keep the cherries whole and line the bottom of the tin with them?
Try coating in flour? I do this for a plum and pistachio cake.
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