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
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
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.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2017.