Light almond and cherry cake

Light almond and cherry cake

Tags: Desserts Cakes | Cookies

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


125 g
200 g
butter at room temperature
180 g
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
1 handful
chopped and caramelized nuts
1 handful
flaked almonds


  • Separate the eggs and whisk the whites until stiff.
  •  Mix the yolks and all the other ingredients (except the cherries) until smooth.  
  • Gently mix in the whisked egg whites.
  • Grease a 26/28 cm diameter spring base tin and sprinkle with flour or breadcrumbs.
  •  Pour half the mix into the tin, distribute the well-drained cherries on top, then the rest of the mix.  
  • Cover with brittle or almonds flakes.
  • Cook in an oven pre-heated to 175°C (upper and lower heat, middle shelf) for around 50-55 minutes.  
  • Towards the end of the cooking time, cover the cake with a sheet of aluminium foil so that the surface does not brown excessively.
  • Decorate with icing sugar or icing.