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.
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
- 1/2 Cup Fresh Cherries
- 1/2 Cup water
- Remove stones and stems from Cherries
- Place in a pan with the water
- Bring to the boil, turn heat off
- 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
- Separate the eggs
- Whip egg whites together with salt until very stiff.
- Mix the egg yolks, Vanilla and Marscapone well.
- Add the almond meal and baking powder
- Mix well then add four or five of the cooked cherries, then mix again.
- Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.
- Pour into a greased and lined dish and Decorate the top with another 8 – 12 cherries
- Bake at 180° C for 30 minutes
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
- 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
- Melt butter.
- Add cherry juice and lemon juice
- Cool then add Vanilla & Almond extract and Gelatine.
- Put in the fridge to set
- 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.