Tag Archives: cherries

Cherry and Almond Cloud Cake

What a fantastic showoff of a summer cake this is: light, sweet sponge layers together with millions of fresh, juicy ripe cherries snuggling in light cloud-like cream: totally OTT, totally audacious and totally gorgeous!!!!! Bake when the cherries are in season and plentiful – cheap from the local market.

Serves 12 -16 lucky people

What you need…

2x 20cm deep cake tins, liberally buttered and lined with baking parchment

8 happy eggs, separated

320g golden caster sugar

2 teaspoons vanilla extract

Grated zest of 1 lemon

320g ground almonds

50g plain flour

Pinch of salt

600ml double cream

150g Greek yogurt

2 tablespoons icing sugar, plus extra for decorating

750g cherries, stoned and halved

What to do…

Preheat your oven to 170˚c / 325˚f / gas 3.

Into your food processor, tip the egg yolks and 160g of the sugar. Whizz for 3-4 minutes, until pale and thickened. Add the vanilla essence and lemon zest and whizz to combine.

Tip the egg whites into a large mixing bowl and use an electric handheld whisk to beat until stiff peaks are formed. Add 3 tablespoons of the remaining sugar and whisk again until stiff and shiny. Tip in the rest of the sugar and whisk to incorporate. Rinse off your whisks – you’ll need them again in a bit.

Using a large metal spoon, mix a large spoonful of the egg whites into the yolk mixture to loosen. Then tip all of the yolk mixture into the whites and use a balloon whisk to gently fold together. Then, gently fold in the ground almonds, flour and salt.

Divide the cake mixture between your two prepared tins and pop in the oven to bake for 40 – 50 minutes, until the sponge comes away from the sides of the tin. Remove and leave to cool in the tins for 10 minutes; then carefully invert the sponges onto a cooling rack, remove the baking parchment and cool completely.

Halve each sponge horizontally (I hate this bit – use a sharp serrated knife, take your time and keep checking that you’re cutting straight – it’ll be fine).

Using your electric handheld whisk, lightly whip together the cream, yogurt and icing sugar. Taste and add more sugar if you’d like it a bit sweeter.

Assembly time! Place one of cake base halves on a serving place and spread with ¼ cream. Scatter with ¼ cherries. Repeat with the other three sponge layers, ending with a cloud of cream and flourish of cherries. To serve, sprinkle with icing sugar and then indulge – prepare to get messy!

Serving suggestion…

Serve outside on a warm summer’s day in the dappled shade of a large tree; fizz chillin’ at your side, all with good friends and lots of laughter – perfect!

Inspired by…

Waitrose magazine but the cake was created for Suzy’s ‘21st’ birthday – I needed the excuse of a gathering to create such a large cake – even WE can’t eat that much cake!!!

How easy…

Very easy – takes a little time though. But it’s soooooooo worth it. x