Light almond and cherry cake

Light almond and cherry cake


An amazingly light cake.  As light as a cloud.  Delicious served with nuts and other fruit. 


For the dough:
125 g Mix C - Mix Pâtisserie
4 eggs
200 g butter at room temperature
180 g sugar
1 tsp gingerbread spice mix
1 tsp baking powder
150 g ground almonds
3 tbsp cherry juice
100 g dark chocolate
1 glass pitted cherries
1 glass fruit
1 handful chopped and caramelized nuts
1 handful flaked almonds


  • Preheat the oven to 175°C. Grease a round cake tin (Ø 26 cm) and dust with flour.
  • Separate the eggs. Beat the eggs to stiff peaks.
  • Mix the egg yolks along with the other ingredients (except the cherries) to make a batter.
  • Carefully fold in the egg whites.
  • Pour half the batter into the cake tin. Spread the drained cherries over the top and then pour over the remaining cake batter.
  • Distribute the crackle and almond slivers over the top and bake in the oven for approx. 50-55 minutes.
  • You may need to cover the cake with aluminium foil towards the end of the baking time to prevent it from colouring too much.
  • Decorate the finished cake with icing sugar or with a glaze.
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