Creative Gourmet Recipe

Cherry & Almond Cake



  • 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

Products Used In This Recipe:

  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.


  1. 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