Dutch Cherry Cake – LCHF Version

I recently came across a recipe for a Dutch Cherry Cake that Dianne had made for a School Project – “bring something from another country”.  She made cake – she still makes cake!!

Having recieved a gift of some fresh cherries I decided to make this for our Christmas Eve dessert with an LCHF version of this for myself.

LCHF Dutch Cherry Cake
LCHF at the front and the Original at the Back

The original recipe can be found here

The Low Carb, High Fat Oopsie is a really great place to start for making a sponge type cake.  For this cake I wanted something that would stand up a bit firmer so I have adapted the basic recipe

Makes 1 – that coud serve 2 people
Cherries & Juice
  • 1/2 Cup Fresh Cherries
  • 1/2 Cup water
  1. Remove stones and stems from Cherries
  2. Place in a pan with the water
  3. Bring to the boil, turn heat off
  4. Cool and strain – reserving liquid


  • 1 egg
  • 30 grams of marscapone (or cream cheese)
  • a pinch of salt
  • 1/2 teaspoon Vanilla
  • 1/3 Cup Almond meal  
  • 1/8 teaspoon Baking Powder
  1. Separate the eggs
  2. Whip egg whites together with salt until very stiff.
  3. Mix the egg yolks, Vanilla and Marscapone well.
  4. Add the almond meal and baking powder 
  5. Mix well then add four or five of the cooked cherries, then mix again.
  6. Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
  7. Pour into a greased and lined dish and Decorate the top with another 8 – 12 cherries
  8. Bake at 180° C for 30 minutes
LCHF Dutch Cherry Cake
LCHF at the front

Note – The low Carb mix is very light and the cherries sunk well into it – had I mixed all the cherries into the batter they would have all ended up at the bottom. This way they were suspended in the finished cake

Cherry sauce

  • 1/8 cup butter
  • 1/2 cup reserved cherry juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Gelatine powder – bloom in 1 Tablespoon water
  • ¼ teaspoon Vanilla
  • 2 drops almond extract
  1. Melt butter.
  2. Add cherry juice and lemon juice
  3. Cool then add Vanilla & Almond extract and Gelatine.
  4. Put in the fridge to set

Marscapone Cream

  • 2 Tablespoons Marscapone
  • 2 Tablespoons Pouring Cream
  • 1 teaspoon Vanilla

Beat all together until thick

Serve cake topped with the Marscapone Cram and the Jellied Cherry juice.


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