Cherry Rolled Cake

Cherry Rolled Cake

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This is a great rolled cake with a cherry filling. The cherry centre is added before the being cooked making it different to the standard roly poly.


Serves: 6 

  • Dough
  • 2 cups (250g) plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 65g butter, chilled
  • 2/3 cup (185ml) cold milk
  • Filling
  • 2 cups cherries, pitted and halved
  • 3/4 cup (185g) white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons grated lemon zest
  • 2 tablespoons butter, melted

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Dough: In a medium bowl sift together flour, baking powder and salt. Rub in butter until the mixture resembles coarse breadcrumbs. Stir in milk a little at a time and mix well. Knead briefly. Set aside.
  2. Filling: In a medium bowl stir together cherries, sugar, cinnamon and lemon zest until well mixed.
  3. On a floured surface roll the dough into a rectangle 1/2 cm thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the dough leaving 1cm around the edges.
  4. Roll up the dough starting at a short end and pinch together all the edges so that the juice will not escape. Wrap roll in a paper towel or cheesecloth and tie loosely.
  5. Place in a steamer or colander over boiling water then cover and steam for 90 minutes until dough is firm. Remove cloth, slice and serve.

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