It’s that time where I start to bake again. Having dragged myself out from under the 31days of Hades (otherwise known as the Tax Return season) I am now free to do a bit more of my things. This is a recipe for a friend who only likes cherry cakes. Unlike most that seem to use glace cherries this one uses fresh so would be better for the summer months but I am splashing out (I know goes against my live within season thoughts but he is worth it) and getting them now.
250g unsalted butter, softened, plus extra for greasing
350g fresh cherries
8tbsp granulated sweetener
5 eggs, separated
1tsp almond extract
150g ground almonds
100g self-raising flour
You'll also need:
20cm loose-base cake tin or spring form tin
1. Preheat the oven to 180°C/gas 4. Grease and line the base and sides of a loose-base cake tin or spring form tin. Grease the paper. Halve and stone the cherries.
2. Using a hand-held electric whisk, whisk together the butter and all but 2tbsp of the sweetener until pale, creamy and very soft. Whisk in the egg yolks, almond extract, ground almonds, flour and 1tbsp warm water.
3. Whisk the egg whites in a thoroughly clean bowl until they form soft peaks, then whisk in the remaining sweetener. Using a large metal spoon, gently fold a quarter of the egg whites into the almond mixture. Gently fold in the remainder with half the cherries.
4. Turn the mixture into the tin and spread it out in an even layer. Scatter the remaining cherries on top. Bake for about 50 mins until the cake has risen and firm to the touch. Test by piercing the centre of the cake with a skewer, it should come out fairly clean. Leave to cool in the tin then transfer to a serving plate. The cake can be stored for a couple of days without drying out.