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Fresh Cherry Sponge with Pistachios and Almonds
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This moist cake has a light yogurt filling, which tastes really good with the ripe cherries.
Serves: 8
250g softened butter
250g caster sugar
4 eggs, beaten
100g self-raising flour, sifted
100g shelled pistachio nuts, roughly chopped
200g ground almonds
250g Total 0% Fat Greek Yoghurt
400g California cherries, washed, pitted and halved, reserving a few whole cherries for decoration
1 tbsp icing sugar, sieved, to dust
Instead of using fresh cherries, you can substitute tinned or bottled fruits that have been drained well. The unfilled cake will keep for 1-2 days in an airtight container. Once filled, eat within a day
Typical values per serving:
Energy |
3004.112kJ 718.0kcal |
---|---|
Fat | 50.1g |
Saturated Fat | 19.3g |
Sugars | 43.9g |
Salt | 0.8g |
This recipe was first published in Mon May 01 01:00:00 BST 2006.
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