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Cherry & almond cake with kirsch whipped cream
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200g caster sugar
3 British Blacktail Free Range Large Eggs, lightly beaten
250g self-raising flour
50g ground almonds
½ tsp baking powder
1 unwaxed lemon, finely grated zest
75g soured cream
1-2 tbsp whole milk (optional)
400g fresh cherries, pitted
15g flaked almonds
For the cream
300ml double or whipping cream
1-2 tbsp icing sugar
1 tbsp kirsch (or more, to taste)
1. Preheat the oven to 180°C, gas mark 4 and butter a deep, 22cm loose-bottomed cake tin, then line the base with baking parchment.
2. Beat the butter and sugar in a mixer until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Using a large spoon, fold in the flour, ground almonds, baking powder, lemon zest and soured cream. If the mixture is very thick add a little milk to loosen, if needed, to give a dropping consistency. Carefully fold in ¾ of the cherries, trying not to crush them.
3. Scrape the mixture into the prepared tin. Scatter with the rest of the cherries. Bake for 1 hour, but 15 minutes before the end of cooking time, scatter on the flaked almonds (otherwise they get too dark). The cake is ready when a skewer inserted into the centre comes out clean. If it doesn’t, put the cake back in the oven and test again after 5 minutes.
4. Leave the cake in the tin to cool slightly, then carefully turn it out onto a cooling rack, peeling the paper from the base. Whip the cream to soft peaks and add the icing sugar, to taste, followed by the kirsch. Taste to see whether you would like a little bit more kirsch or not. Serve the cake with the cream alongside.
Typical values per serving: