Barbados Cherry Custard Cake

Barbados Cherry Custard Cake

Maha Al M is a great friend but what’s even greater is her self-discipline. Mashallah!

She changed her lifestyle since 2006 and she’s still at it. I know you can’t eat my cake Maha but I’m proud of you!
I on the other hand, am the worst to stick to a routine!
I salute you Maha and really need to learn from you.
I keep saying I’ll post a new entry every Sunday which turns to a Monday and drags a Thursday which then becomes a whole new Sunday!
The problem is that so many things happen in these days and then when I end up posting I shove too many things in one entry! This makes matters worse!

So I decided, I’ll keep some events for myself and I’ll share others.


In my last post I mentioned how my mother introduced us to new fruits and today it’s about my father and how he always introduced us to new plants, exotic fruits and flowers.
My father’s interest in gardening is serious! He grows all kinds of plants, trees, fruits and vegetables… but he does it randomly!

I love that in him! I love it even more when he comes home excited about a new flower, tree, fruit which he has just heard of and wants me or one of my sisters to search about it online for more information about it.

For years we’ve had a shrub like tree growing in our garden and in our farms. It has some cherry-like fruits which we’ve never tasted and were always tossed away to feed the goats!

Last year my father took initiative and asked the maid to juice these cherry-like fruits and boy was that juice delicious!! This is when my quest to know what those fruits were started.
I snapped a photo on my iPhone and googled the image.
Barbados Cherries also known as Acerola.

Those Barbados Cherries are the ultimate super fruit ever! They have 32 more times Vitamic C than an orange. Barbados cherries or Acerolas are sour and sweet. They strengthen the immune system because of its high Vitamin C and it therefore naturally keeps away colds and flu. It also helps the body in forming collagen.
Because the Barbados Cherries are full of antioxidents they help fight some types of cancer. They also strengthen the bones and teeth. Barbados cherries are also ideal for treating skin discoloration.

After I fed my brain with all this information, I had to do use them in something other than the juice. This was the hard part! I wanted to do some jam but the process of deseeding them was extreme labor! So halfway I decided I’ll do a cake.

That was when I remembered Sally’s ( Custard Monthly Mingle

I then had a very strong urge to make a Barbados Cherry Custard Cake

If you’re up for a challenge then this is the cake for that!
I was so glad that everyone loved it!

Barbados Cherry Custard Cake

400g Roasted Barbados Cherries (Recipe Below)
250g Butter , softened, plus extra for greasing
2 cups ready made custard* (not the chilled kind; I used Ambrosia)
250g Flour
3 3/4 TSP baking powder
2 TSP Corn Flour
1/4 TSP Salt
4 Eggs
1 TSP Vanilla Extract
250g Caster Sugar
icing sugar , for dusting

Roast the barbados cherries, Drain the juices and set both aside to cool. Butter and line a 9inch springform cake tin.
Preheat oven to 180C.
Sift flour, baking powder, salt and corn flour and set aside.
Reserve 5 tbsp of 1 cup custard in a bowl. Set aside other cup to serve with the cake.
Beat the remaining custard, butter, flour mixture, eggs, vanilla and sugar until creamy and smooth.
Spoon 1/3 of the batter into the tin, add some of the barbados cherries, then dot with another 1/3 batter and spread it out (Not so easy to do).
Top with some more barbados cherries, then spoon over the remaining cake batter.
Don’t smooth the top.
Scatter the remaining barbados over the batter, then dot the remaining custard over.
Bake for 40 mins until risen and golden, then cover with foil and bake for 15 mins more. In the meantime pour the juices of the roasted cherries into a saucepan and add 50g of caster sugar. put on medium heat until syrupy. It will look like jelly when cooled.
Cool in the tin, then dredge with icing sugar.
Serve with barbados cherry jelly and remaining custard.

How to roast the Barbados Cherries:
Preheat the oven to 180C. Put the pitted barbados cherries in a shallow dish and add 50g of caster sugar. Toss to mix and then cover with foil and roast for 15-20 minutes until tender and the juice is syrupy.

Note*: If I had decided what i’ll make with the cherries earlier, I would’ve made my own custard. I didn’t have enough time and the cake was barely done by dinner.


  1. Wow those cherries look gorgeous! Your entry looks waaay better and neater than mine did 😉

    • Devina, you meant your Bakefest entry? That was great and the photography made me mouth water! 😛

  2. Your cake turned out so beautiful! I like how you also added “Not so easy to do” in the instructions 😀

    I don’t think I’ve tasted these cherries before (and now I’m wondering whether I can find some in the supermarket).

    • Probably not but I can give you some lol

  3. Arwa! Acerolas are actually really well known in Spain! My mother used to eat them as a child and always talks about them!

    the cake looks delicious by the way!

    • Yaaay! I’m glad you know them!
      The cake was so good!

  4. We have this tree growing in our home in Kerala.. we used to call it Apple cherry (never knew the real name )… As kids , me and my siblings were so eager to pluck and eat these.. Never knew they could be used in cakes. Should try it during my next vacation.. Thanks for the recipe..

    • That’s amazing! It’s sad how sometimes we take things for granted and only know their worth.
      I would love to see what you’ll make out of them.

      Yes they are native to India too. They’re native to South America, some Caribbean countries and also in some areas in the USA.

  5. I am envious of your backward cherry tree Arwa…but i am glad to know that despite the huge misconception, fruits do grow in this land and they can actually be used- thank you for sharing this! And btw, your cake seems to have a great texture:)

    • There are a lot of fruits growing in this part of the world. Just different fruits!

  6. Your cherry photos look wonderful,Arwa.Seen cherries like this back at home and use it for chutnies.Should try the cake with an alternative.

    • I actually thought of doing achar with these cherries! 😀

  7. Arwa I totaly understand you. There is too little time in a day in the world to do everything you want.
    Even my father spends hours gardening and watching his trees and plants. =)

    Are Barbados and Love apples the same fruit? Those look like love apples but I am not sure…
    Thanks for sharing this nice cake recipe, it looks so delicious on your pictures.

    • Helene, I didn’t know what love apples were until I googled them. And they turned out to be tomatoes! No these cherries are actual cherries and they taste sour.

  8. Have you ever experienced a day where things have gone wrong from the minute you have opened your eyes to the minute before you are ready to say “good night” and call it for the day, and think that there is possibly no way that something good (or positive) could happen in that last minute? Well that was how November 28th was turning out to be. For some reason, in that last minute i remembered to check Arwa’s blog and voila, the unthinkable happened. Something that touched my heart, put such a huge smile on my face and made me shed tears of happiness. Thank you my dear friend for encouraging and supporting me with your kind words. It is friends like you who make such journeys easy and worthwhile. Love you!

    • Maha! Your comment meant the world! I’m really happy I made your day!
      I love you too!

  9. I tasted the Barbados Cherry you gave me when I got home and was surprised at the tartness of it – but I love sour fruit so it was a nice surprise actually. And I was excited to get a glimpse of your kitchen again – I think I can still smell your mom’s foggat diyay in my food mind :)

    I love the photos of the cherries spilling out – like a cornucopia!

    • They are quite tart but when they’re juiced and a little sugar and water are added, the juice is delicious!

  10. Those cherries look absolutely divine, and the perfect accompaniment to your gorgeous cake. What a wonderful use of custard…wish I could grab a slice out of the screen right now!

    • I was unsure how the cake will turn out since it was my first time to use them in anything other than juice! But I was so relieved that everyone loved the cake!

  11. We dont define Love apples as Tomatoes. There are 2 types, white and pinkish red.

    Arwa I am giving you the Liebster Award for your inspiring blogging and recipe sharing. Your blog is awesome, keep up the great work. =)

    • Helene Thank you for these utterly kind words!

      I think the apples you mean are what’s called Malay Apples but we call them Water apples. Are these the ones?
      We grow those too!

  12. What a great cake! It looks so moist and delicious. I’d love to taste those cherries.



  13. I found you looking for ideas for things to do with my Barbados cherries….your cake looks so delicious and I will have to try that.
    I have to ask you another question though….you mention Malay apples. We have a tree that once or twice a year produces a huge quantity of the fruit (we call it a wax apple) and we have no idea of what to do with the fruit. Have you ever used them?



  1. Mingling with custard « My Custard Pie - [...] Mere Culinaire made a beautiful Barbados Cherry Custard Cake.  The fruit is also called acerola and grows on a …

Leave a Reply

Pin It on Pinterest

Share This
Back To Top