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Name: Summer Cherry Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Double-acting baking powder; 200 g Unsalted butter; softened; 60 g Flaked almonds; toasted; 1 ts Vanilla; 2 tb Castor sugar; extra; 2 tb Sugar; 1 c Plain flour; 3 lg Eggs separated; 150 g Blanched whole almonds; 1/4 ts Salt; 600 g Fresh cherries; 3/4 c Castor sugar; Icing sugar for dusting the

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INGREDIENTS

1 ts Double-acting baking powder
200 g Unsalted butter; softened
60 g Flaked almonds; toasted
1 ts Vanilla
2 tb Castor sugar; extra
2 tb Sugar
1 c Plain flour
3 lg Eggs ; separated
150 g Blanched whole almonds
1/4 ts Salt
600 g Fresh cherries
3/4 c Castor sugar
Icing sugar for dusting the

Servings

INSTRUCTIONS

Preheat the oven to 190?c. Line a 24cm. springform pan with baking paper then grease lightly with butter and dust with castor sugar (this is more to give the cake a crust rather than stop it sticking to the tin). Set aside. Using a cherry stones, stone the cherries reserving any juice. Alternatively, cut the cherries in half and remove and discard the stones. In a food processor, chop the almonds with the flour until the almonds are finely ground. Add the baking powder, and the salt. In a separate bowl, cream the butter with castor sugar until the mixture is light and fluffy, then add the egg yolks, 1 at a time, beating well after each addition. Gently add the flour mixture, vanilla and any reserved cherry juice, combining all the ingredients gently. Using an electric mixer, beat the egg whites until they look snowy, sprinkling the extra 2 tablespoons of sugar in as the egg whites beat, then continue until the egg whites are firm and glossy but not chalky. Add half the beaten egg whites to the batter and mix gently then add the remaining whites and again mix gently. Pour the batter into the prepared tin then arrange the cherries over the top, poking a few down into the batter. Sprinkle with the toasted almonds and 2 tablespoons white sugar. Bake for 35 minutes or until the cake is cooked through and springy when pressed gently in the centre. Cool slightly, then remove from the tin. Dust with icing sugar and serve. Per serving: 1646 Calories (kcal); 175g Total Fat; (94% calories from fat); 18g Protein; 4g Carbohydrate; 999mg Cholesterol; 1209mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Summer Cherry Almond Cake

1 ts Double-acting baking powder
200 g Unsalted butter; softened
60 g Flaked almonds; toasted
1 ts Vanilla
2 tb Castor sugar; extra
2 tb Sugar
1 c Plain flour
3 lg Eggs separated
150 g Blanched whole almonds
1/4 ts Salt
600 g Fresh cherries
3/4 c Castor sugar
 Icing sugar for dusting the

Preheat the oven to 190?c. Line a 24cm. springform pan with baking paper  then grease lightly with butter and dust with castor sugar (this is more to  give the cake a crust rather than stop it sticking to the tin). Set aside.  Using a cherry stones, stone the cherries reserving any juice.  Alternatively, cut the cherries in half and remove and discard the stones.    In a food processor, chop the almonds with the flour until the almonds are  finely ground. Add the baking powder, and the salt. In a separate bowl,  cream the butter with castor sugar until the mixture is light and fluffy,  then add the egg yolks, 1 at a time, beating well after each addition.  Gently add the flour mixture, vanilla and any reserved cherry juice,  combining all the ingredients gently.    Using an electric mixer, beat the egg whites until they look snowy,  sprinkling the extra 2 tablespoons of sugar in as the egg whites beat, then  continue until the egg whites are firm and glossy but not chalky. Add half  the beaten egg whites to the batter and mix gently then add the remaining  whites and again mix gently. Pour the batter into the prepared tin then  arrange the cherries over the top, poking a few down into the batter.  Sprinkle with the toasted almonds and 2 tablespoons white sugar.    Bake for 35 minutes or until the cake is cooked through and springy when  pressed gently in the centre. Cool slightly, then remove from the tin. Dust  with icing sugar and serve.        Per serving: 1646 Calories (kcal); 175g Total Fat; (94% calories from fat);  18g Protein; 4g Carbohydrate; 999mg Cholesterol; 1209mg Sodium Food  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 33      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2049g)
Recipe Makes: 1 servings

Calories: 3392
Calories from Fat: 1376 (41%)

Amt Per Serving		% DV

	Total Fat 152.9g	204 %
	Saturated Fat 29.5g	148 %
	Monounsaturated Fat 77.4g
	Polyunsanturated Fat 29.1g
Cholesterol 3172.5mg		976 %
Sodium 1463.8mg		50 %
Potassium 3524.4mg		93 %
Total Carbohydrate 384.9g		113 %
	Dietary Fiber 31.8g	127 %
	Sugars, other 353.1g
Protein 146.2g		209 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3392

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