Cherry Cake Recipe

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5 from 2 votes

An old-fashioned Cherry Cake made with fresh cherries, decorated with blanched almonds and served with pouring custard

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 523kcal

Author: Libby Hakim

Ingredients

Cherry Cake

1 cup butter (250 grams)
1 ½ cups caster sugar (330 grams)
2 egg yolks
3 cups plain flour (all-purpose flour)
3 teaspoons baking powder
1 cup cherries, pitted and halved
⅓ cup milk
⅓ cup sour cream
4 egg whites
¼ cup blanched almonds (for decorating)
extra cherries and icing sugar (for decorating)

Pouring custard

2 egg yolks (remaining from cake recipe)
300 mls thickened cream
1 cup milk
1 teaspoon vanilla extract
2 tablespoons caster sugar
1 tablespoon custard powder

Instructions

Cherry Cake

Pre-heat oven to slow (150 degrees celsius, fan-forced).
Grease and line a round cake tin (approx 9 ½ inches diameter).
Beat butter, sugar and egg yolks on med-high in a stand mixer until mixture reaches a pale colour.
Sift flour and baking powder together 3 times.
Add the flour, milk and sour cream and the cherries, alternately to the butter/sugar/egg yolk mixture, stirring to combine.
Beat egg whites until soft peaks form. Fold into cake mixture.
Pour mixture into prepared cake tin and decorate the top with blanched almonds. Cook in a slow oven for 50-60 minutes.
Allow to cool.
Dust with a little icing sugar and add a few extra cherries to the top of the cake before serving with pouring custard.

Pouring custard

Whisk together egg yolks, sugar and custard powder in a large bowl.
Combine milk, cream and vanilla extract in a saucepan and bring to the boil.
Spoon some of the hot milk/cream mixture over the yolk/sugar/custard power mixture, whisking to combine. Slowly add all of the hot milk/cream mixture, whisking to combine.
Pour all the mixture back into the sauce pan and bring to a simmer. Simmer for a couple of minutes or until mixture starts to thicken.
Serve the cake with warm or cold pouring custard.

Notes

Storing: Store cake in a cool, dry place for up to 3 days – though it's definitely best eaten within 24 hours.

Freezing: Wrap well and freeze for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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