This cake layers glorious flavours and textures, making it a joy to bake and share. Summer is the perfect time to enjoy it, when plump cherries are in season and ready to stew and spoon over generous dollops of cream and top with macadamias. The light, airy sponge is studded with macadamias too, making it more than an everyday cake and perfect for a celebration.
Ingredients
Sponge cake
- 100 g caster sugar
- 4 eggs separated
- 125 g plain flour
- 60 g butter melted
- 2 tbsps macadamia pieces
Cherries
- ¼ cup water
- 1 tbsp cornflour
- 2 tbsps caster sugar
- 1 tbsp lemon juice
- 500-600 g fresh cherries pitted – to make about 2½ cups (or 300-400g frozen pitted cherries)
To serve
- 300 mls thickened cream beaten to firm peaks
- ¾ cup whole macadamias roasted
Instructions
- For the sponge cake, preheat oven to 180°C. Grease a 20cm cake tin with butter and dust with flour. Place 80g of the sugar and egg yolks into a mixing bowl and using electric beaters, beat until thick and pale. Set aside. Wash and dry beaters thoroughly. Place egg whites in a separate bowl and beat until soft peaks form. Slowly add remaining sugar, beating until the mixture is thick and glossy, about a further minute. Sift the flour onto a piece of baking paper. Fold egg whites through the yolk mixture alternatively with the sifted flour, melted butter and macadamia pieces, and gently fold until the mixture is thoroughly combined. Spoon into the prepared tin and bake for 20-25 minutes, until the cake is firm to touch or, when tested with a skewer, the skewer comes out clean.
- For the cherries, place the water, cornflour, caster sugar and lemon juice in a large saucepan and whisk to combine, ensuring here are no lumps. Place over a medium heat and bring to a steady simmer. Simmer for 3-5 minutes, until mixture thickens. Add the cherries and bring back to a steady simmer. Simmer for 5-6 minutes, until mixture is thick. Allow to cool completely.
- To serve, place the cake on a serving platter. Pile most of the cream on top of the cake and spoon over most of the cherries. Sprinkle with the macadamias and serve in slices. Serve with the extra cherries and cream.
Notes
The cherry compote is equally delicious served simply on top of macadamia or vanilla ice cream, topped with chopped roasted macadamias.
Nutrition
Calories: 482kcalCarbohydrates: 42gProtein: 7gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 141mgSodium: 91mgPotassium: 281mgFiber: 3gSugar: 25gVitamin A: 901IUVitamin C: 6mgCalcium: 63mgIron: 2mg
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