About this recipe:This recipe is from my grandmother, who would only give it to me after hours of begging. It is a deliciously light sponge made without flour, but with breadcrumbs and ground almonds instead. The cake tastes especially good with sour / morello cherries.
4 egg whites
4 egg yolks
180g caster sugar
30g ground almonds
1 teaspoon cinnamon
1 pinch cloves
1 heaped tablespoon cocoa
3-5 tablespoons red wine or milk
500g cherries, stones removed
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Beat the egg whites until stiff and place in the fridge.
Beat the egg yolks with the sugar until foamy. Mix the breadcrumbs, almonds, cinnamon, cloves and cocoa and fold into the egg yolks. Stir in the red wine or milk.
Now gently fold the egg whites into the cake mixture.
Preheat the oven to 180 C / Gas 4.
Grease a springform tin and pour in half of the mixture. Place the cherries on top of this and pour the rest of the mixture over them.