Cherry & Almond Cake

Serves 8


  • 125g butter, chopped
  • ½ cup caster sugar
  • 1 teaspoon vanilla extract
  • Finely grated rind of 1 lemon
  • 3 eggs, separated (at room temperature)
  • 1 cup self-raising flour, sifted
  • ½ cup almond meal
  • 300g Creative Gourmet frozen Pitted Cherries
  • Icing sugar, for dusting
  • Thick cream or ice-cream, to serve


  1. Preheat oven to 180ºC. Grease and line a 22cm (base measurement) spring-form pan with non-stick baking paper.
  2. Using electric beaters, cream butter, sugar and vanilla in a large bowl until light and creamy. Beat in lemon rind. Gradually add egg yolks, beating well after each addition.
  3. In a clean bowl, whisk egg whites until soft peaks form. Fold into butter mixture alternately with the flour and almond meal. Using a metal spoon, gently stir through frozen cherries. Spoon mixture into prepared pan and lightly smooth top. Bake for 35-40 minutes. Cool in pan. Transfer to a serving plate, dust with icing sugar. Slice and serve with thick cream or ice-cream.

Per Serve:

  • Per serve: 1287kJ, protein 5.4g, total fat 18g (sat. fat g), cholesterol 48mg, carbs 59g, fibre 5.9g, sodium 311.3mg. GI estimate: high