Almond & cherry cake

Almond & cherry cake

By
From
Basque
Serves
8-10
Photographer
Laura Edwards

I met a really lovely lady called Agustina at the Ordizia market in May, where she offered me her first cherries of the season. She was so proud of them and it’s wonderful to see people like her get so excited about their produce. And rightly so. She told me how to eat them and suggested that if I liked to bake, then making a cake with almonds would complement the cherries perfectly.

And here it is ... this is in your honour, Señora Agustina!

Ingredients

Quantity Ingredient
4 free-range egg yolks
175g caster sugar
150g ground almonds
2 lemons, zested
2 free-range egg whites
150g fresh cherries, pitted
flaked almonds, to scatter

Method

  1. Preheat the oven to 170°C and grease and line a 23 cm loose-bottomed cake tin.
  2. Beat the egg yolks with the caster sugar until really light and fluffy. Add the ground almonds and lemon zest. In a clean bowl, beat the egg whites until just holding their shape, then carefully fold them into the cake mix.
  3. Spoon the mixture into the cake tin and scatter over the pitted cherries. Sprinkle with almonds and bake for 25 minutes until lightly golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely. Serve warm or cold.
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