600 g Fresh cherries
150 g Blanched whole almonds
1 c Plain flour
1 ts Double-acting baking powder
1/4 ts Salt
200 g Unsalted butter; softened
3/4 c Castor sugar
3 lg Eggs; separated
2 tb Castor sugar; extra
1 ts Vanilla
60 g Flaked almonds; toasted
2 tb White sugar
Icing sugar for dusting the
-cake
Preheat the oven to 190c. Line a 24cm. springform pan with baking paper
then grease lightly with butter and dust with castor sugar (this is more to
give the cake a crust rather than stop it sticking to the tin). Set aside.
Using a cherry stones, stone the cherries reserving any juice.
Alternatively, cut the cherries in half and remove and discard the stones.
In a food processor, chop the almonds with the flour until the almonds are
finely ground. Add the baking powder, and the salt. In a separate bowl,
cream the butter with castor sugar until the mixture is light and fluffy,
then add the egg yolks, 1 at a time, beating well after each addition.
Gently add the flour mixture, vanilla and any reserved cherry juice,
combining all the ingredients gently.
Using an electric mixer, beat the egg whites until they look snowy,
sprinkling the extra 2 tablespoons of sugar in as the egg whites beat, then
continue until the egg whites are firm and glossy but not chalky. Add half
the beaten egg whites to the batter and mix gently then add the remaining
whites and again mix gently. Pour the batter into the prepared tin then
arrange the cherries over the top, poking a few down into the batter.
Sprinkle with the toasted almonds and 2 tablespoons white sugar.
Bake for 35 minutes or until the cake is cooked through and springy when
pressed gently in the centre. Cool slightly, then remove from the tin. Dust
with icing sugar and serve.
Yields
1 servings