This stunning cake from chef Gabriel Gaté is perfect served on its own for afternoon tea, or as dessert with a scoop of ice-cream. Best of all, you can make this cake year round as it uses preserved cherries.
- 150 g unsalted butter, chopped, at room temperature
- 190 g caster sugar
- 1 lemon, zested
- 3 eggs
- 150 g self-raising flour, sifted
- 40 g ground almonds
- 80 g hazelnuts, roasted, skins removed, roughly chopped
- 680 g jar pitted cherries, drained
- 80 g apricot jam
- vanilla ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink Pavillon de la Brie Monbazillac, Bergerac, France ($10, $375ml)
Preheat oven to 180°C. Using an electric mixer, beat butter, 150 g sugar, lemon zest and ¼ tsp salt on high speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour, ground almonds and hazelnuts until just combined.
Spoon into a buttered and floured 20 cm springform pan and scatter with cherries, leaving a 1 cm border from edge of pan. Lightly press cherries into cake mixture. Scatter with remaining 2 tbsp sugar and bake for 40 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 15 minutes before removing from pan.
Heat jam and 1 tbsp water in a saucepan over medium heat for 2 minutes or until melted. Brush over cake to glaze. Serve with ice-cream.
As seen in Feast Magazine, Issue 12, pg86.
Photography by Brett Stevens