Cherry and Hazelnut Cake
Photography by Manja Wachsmuth.
This is a great cake to end the meal or to serve at a morning or afternoon tea. It has a chewy, fudgy centre with a crisp meringue-like crust. Other fruits such as plums and apricots can also be used.
Serves: 8
INGREDIENTS
1 x 425 gram tin pitted black cherries, well drained
2 eggs
½ cup caster sugar
½ cup brown sugar
1 teaspoon vanilla extract
1 cup plain flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
100 grams hazelnuts, roasted and roughly chopped
To serve
icing sugar for dusting
softly whipped cream
22 cm round spring form cake tin, well greased and the base lined with baking paper
METHOD
Preheat the oven to 150˚C.
Place the cherries between paper towels and press gently to remove excess liquid. Divide in half and reserve one half for the topping.
Beat the eggs, both sugars and the vanilla until light and fluffy and tripled in volume.
Combine the flour, baking powder, cinnamon and hazelnuts in a large bowl. Using a large metal spoon, gently but thoroughly fold the flour mixture and one half of the cherries into the eggs, making sure there are no hidden pockets of flour in the batter. Tip into the tin then dot the remaining cherries over the top of the batter. Don’t push them into the batter. Bake for 1 hour until the top is crisp and golden. Leave the cake in the tin to cool completely.
To serve: Gently run a knife around the inside of the tin to loosen the sides of the cake. Remove the cake from the tin and peel off the lining paper. Place on a serving plate, dust with icing sugar and serve with whipped cream. The cake will keep in an airtight container for 2 days.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!