A very easy and quick summer cake to make when there are plenty of fresh cherries around. Light as a feather and the almond sprinkling gives it a crunchy topping. Great with afternoon tea.
Cherry or morello cherry sponge cakes are very popular in Hungary and they are made in enormous trays. This is a smaller cake for a regular 23 cm spring form cake tin, but feel free to double the sponge mix if you wish to use a large baking tray.
I also baked a couple of excellent gluten free cakes recently which I will hopefully make again. Both made with ground almonds (or almond flour) and flavoured with elderflower/orange. That reminds me of sharing my recipe for elderflower cordial soon, it's high season for picking them at the moment!
4 eggs, whites and yolks separated
6 tbsp vanilla infused caster sugar (or plain caster sugar)
4 tbsp water
few drops of almond extract
8 tbsp wholemeal spelt flour (or plain flour)
1 tsp baking powder
two handfuls of fresh cherries, stoned
handful of sliced almonds
Preheat oven to 180C. Mix the egg yolks with the caster sugar until smooth and pale in colour. Add the water, almond extract and mix well. Add the baking powder and flour gradually and mix well. Beat the egg whites until stiff peaks form then fold in gently a spoonful at a time until all of it has been incorporated into the sponge mix and it has become light and airy. Pour the mix into a greased and lined spring form tin. Sprinkle over the cherries and then the almonds and bake in the oven for 30-40 minutes or until cooked through and golden colour. Dust with icing sugar and serve with thick vanilla cream.