zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cherry and almond cloud cake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cherry and almond cloud cake

    • Vegetarian
    • Preparation time: 45 minutes plus cooling
    • Cooking time: 50 minutes
    • Total time: 1 hour 35 minutes plus cooling

    Serves: 12

    Ingredients

    unsalted butter, to grease
    8 large eggs, separated
    320g golden caster sugar
    2 tsp vanilla extract
    1 lemon, zest
    320g ground almonds
    50g plain flour
    50g flaked almonds
    300ml double cream
    100g Greek yogurt
    2 tbsp golden icing sugar
    400g cherries, halved

    Method

    1. Preheat the oven to 170°C, gas mark 3. Grease 2 deep 20cm cake tins and line the base and sides of each with baking parchment. Whizz the egg yolks and 160g sugar in a food processor for 3-4 minutes, until pale and thick. Add the vanilla and lemon zest, then whizz a little more.

    2. In a large, clean mixing bowl, whisk the egg whites to stiff peaks. Add 3 tbsp of the remaining 160g sugar and whisk again until stiff and shiny, then whisk in the rest of the sugar. Using a metal spoon, mix a large spoonful of the whisked whites into the yolk mixture to loosen, then gently fold in the rest. Fold in the ground almonds, flour and a pinch of salt.

    3. Divide the cake batter between the tins, scatter with the flaked almonds and bake for 40-50 minutes, until the sponge comes away from the sides of the tin. Cool for 10 minutes, then carefully turn the sponges onto a rack, remove the baking parchment and leave to cool completely.

    4. Halve each sponge horizontally with a serrated knife. Lightly whip together the cream, yogurt and 1 tbsp icing sugar. Place one of the cake base halves on a serving plate and spread with 1 / 3 of the cream. Scatter with 1 / 3 of the cherries and top with an almond-topped sponge. Repeat the layers, finishing with the second almond-topped sponge. Dust with the remaining icing sugar and serve. 

    1 Preheat the oven to 170°C, gas mark 3. Grease 2 deep 20cm cake tins and line the base and sides of each with baking parchment....

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    4 stars

    Glossary