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cherry cake
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5 from 1 vote

Cherry Cake

An old-fashioned Cherry Cake made with fresh cherries, decorated with blanched almonds and served with pouring custard
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Australian
Keyword: cherry cake
Servings: 16 servings
Calories: 523kcal

Ingredients

Cherry Cake

  • 1 cup butter (250 grams)
  • 1 1/2 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
  • 1/3 cup milk
  • 1/3 cup sour cream
  • 4 egg whites
  • 1/4 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 1/2 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.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 149mg | Sodium: 187mg | Potassium: 275mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1018IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg