Name: Almond cherry berry cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 10
Ingredients: 250 gram chopped butter; 1 vanilla bean, split, seeds scraped; 2 cup icing sugar; 3/4 cup plain flour; 3/4 cup almond meal; 8 egg whites; 425 gram can pitted cherries, drained; 150 gram punnet fresh blueberries; fresh cherries, to serve (optional); icing sugar, to dust

Almond cherry berry cake

This deliciously light cake is packed full of fresh juicy berries that'll give you a taste of Spring before even stepping outside.

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Serves 10

Prep

15M

Cook

Total

1H 15M

Ingredients

250 gram chopped butter

1 vanilla bean, split, seeds scraped

2 cup icing sugar

3/4 cup plain flour

3/4 cup almond meal

8 egg whites

425 gram can pitted cherries, drained

150 gram punnet fresh blueberries

fresh cherries, to serve (optional)

icing sugar, to dust

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round springform pan with baking paper.

2.In a small saucepan, combine butter and vanilla seeds. Stir over a low heat until butter melts and turns light golden. Remove from heat and cool.

3.Sift combined icing sugar and flour into a large bowl. Stir in almond meal.

4.In a large mixing bowl, using an electric mixer, beat egg whites until frothy. Pour into dry ingredients with cooled butter mixture. Mix until just combined and pour into pan. Scatter pitted cherries and blueberries over.

5.Bake 55-60 minutes, until cooked when tested with a skewer. Allow to cool in pan 5 minutes before transferring to a wire rack to cool completely. Top with fresh cherries, if liked, and dust with icing sugar to serve.

If fresh blueberries are unavailable, frozen blueberries can be used instead.
Note

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