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.






Skill level

Average: 3.5 (19 votes)


  • 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


Cook's notes

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