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Fresh Cherry Sponge with Pistachios and Almonds
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Fresh Cherry Sponge with Pistachios and Almonds
This moist cake has a light yogurt filling, which tastes really good with the ripe cherries.
- Preparation time: 20 minutes, plus cooling
- Cooking time: 45 minutes
-
Total time:
1 hour 25 minutes, including cooling
Serves: 8
Ingredients
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
Method
- Preheat the oven to 180°C, gas mark 4. Lightly grease a deep 23cm-diameter cake tin and line the base with baking parchment.
- Beat the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the egg, a little at a time, until it is fully incorporated and the mixture is smooth. If the mixture starts to curdle a little, simply add a spoonful or two of the flour and carry on adding the egg.
- Fold in the flour, pistachios and ground almonds. Spoon the mixture into the prepared tin and bake for 40-45 minutes, until golden and springy to the touch. Remove from the oven and leave to cool for 10-15 minutes. Turn the cake out onto a wire rack and leave to cool completely.
- Cut the cake in half horizontally and spread the yoghurt over the base. Scatter over the halved, pitted cherries. Sandwich with the remaining half of cake. Dust the top with icing sugar and decorate with the reserved whole cherries. Cut into slices using a sharp knife.
Cook's tips
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
Comments
Nutritional Info
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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