Cherry Almond Cake
Inspired by the classic cherry bakewell, our stunning layer cake looks beautiful & tastes heavenly!
- 300g unsalted butter, softened
- 300g caster sugar
- 4 medium eggs lightly whisked together
- 1 tsp vanilla bean paste
- 110g ground almonds
- 230g self raising flour
- 1/2 tsp salt
- 200mls plain yogurt
- 1/2 tsp almond extract
- FOR THE CHERRY COULIS:
- 280g cherries, stones removed
- 50g caster sugar
- 50mls water
- 1/8 tsp vanilla paste
Swiss meringue buttercream:
- 3 egg whites
- 105g caster sugar
- 150g unsalted butter, at room temperature
- 4 tbsp cherry coulis
- 8 cherries to decorate
Follow these steps
- Preheat the oven to 180degC/160degC fan. Grease and line three 20cm sandwich tins.
- Using an electric mixer beat the butter and sugar together in a large mixing bowl until light and fluffy. Slowly beat in the egg along with the vanilla paste. The mix will look a little curdled but the dry ingredients will bring it back together.
- In a separate bowl, mix together the ground almonds, flour and salt. Pour half the yogurt and the dry mix into the creamed egg mixture and carefully fold together. Gently mix in the remaining yogurt and the almond extract then split the mix evenly between the three prepared tins. Bake for 20 to 25 minutes until lightly golden and a skewer inserted into the middle of each cake comes out clean. Allow to cool in the tins for 10 minutes before turning onto a wire rack, removing the baking paper and leaving to cool completely.
- Next, prepare the cherry coulis. Place the pitted cherries, sugar, water and vanilla paste in a saucepan, simmer gently for 10 - 15 minutes until the fruit is soft & jammy. Remove from the heat and blend until smooth using a stick blender or food processor. Pass through a sieve to remove any pieces of cherry skin, pour into a small bowl or jar and leave to cool.
- To make the Swiss meringue buttercream, place the egg whites and sugar into a large heatproof bowl. Sit the bowl over a pan of simmering water taking care not to let the bowl touch the water. Whisk the sugar and egg whites together until frothing and the temperature reaches 70degC. This will ensure the egg is pasteurised. Remove the bowl from the heat but continue to whisk the mixture until stiff. Once the bowl is no longer hot whisk in the butter a little at a time until combined. Spoon in the cherry coulis adding a little extra to taste if required.
- Place one of the cakes on a cake stand, add one third of the buttercream and using a pallet knife, spread over evenly. Spoon over half the remaining cherry coulis.
- Repeat with the next cake layer, then top this with the final cake. For a neater finish use a piping bag to decorate the top of the cake with the remaining buttercream. Decorate with whole cherries before serving.