Serves:12
Ingredients
unsalted butter, to grease
8 large eggs, separated
320g golden caster sugar
2 tsp vanilla extract
1 lemon, zest
320g ground almonds
50g plain flour
50g flaked almonds
300ml double cream
100g Greek yogurt
2 tbsp golden icing sugar
400g cherries, halved
Method
1. Preheat the oven to 170°C, gas mark 3. Grease 2 deep 20cm cake tins and line the base and sides of each with baking parchment. Whizz the egg yolks and 160g sugar in a food processor for 3-4 minutes, until pale and thick. Add the vanilla and lemon zest, then whizz a little more.
2. In a large, clean mixing bowl, whisk the egg whites to stiff peaks. Add 3 tbsp of the remaining 160g sugar and whisk again until stiff and shiny, then whisk in the rest of the sugar. Using a metal spoon, mix a large spoonful of the whisked whites into the yolk mixture to loosen, then gently fold in the rest. Fold in the ground almonds, flour and a pinch of salt.
3. Divide the cake batter between the tins, scatter with the flaked almonds and bake for 40-50 minutes, until the sponge comes away from the sides of the tin. Cool for 10 minutes, then carefully turn the sponges onto a rack, remove the baking parchment and leave to cool completely.
4. Halve each sponge horizontally with a serrated knife. Lightly whip together the cream, yogurt and 1 tbsp icing sugar. Place one of the cake base halves on a serving plate and spread with 1 / 3 of the cream. Scatter with 1 / 3 of the cherries and top with an almond-topped sponge. Repeat the layers, finishing with the second almond-topped sponge. Dust with the remaining icing sugar and serve.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
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