• Partnered with
  • Serves 10
  • 15 mins prep
  • 60 mins cook

Almond cherry berry cake

Almond cherry berry cake

This deliciously light cake is packed full of fresh juicy berries that'll give you a taste of Spring before even stepping outside.


Almond cherry berry cake

  • 250 g chopped butter
  • 1 vanilla bean, split, seeds scraped
  • 2 cups icing sugar
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 8 egg whites
  • 425 g can pitted cherries, drained
  • 150 g punnet fresh blueberries
  • fresh cherries, to serve (optional)
  • icing sugar, to dust


  1. Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 22cm round springform pan with baking paper.
  2. In a small saucepan, combine butter and vanilla seeds. Stir over a low heat until butter melts and turns light golden. Remove from heat and cool.
  3. Sift combined icing sugar and flour into a large bowl. Stir in almond meal.
  4. In a large mixing bowl, using an electric mixer, beat egg whites until frothy. Pour into dry ingredients with cooled butter mixture. Mix until just combined and pour into pan. Scatter pitted cherries and blueberries over.
  5. Bake 55-60 minutes, until cooked when tested with a skewer. Allow to cool in pan 5 minutes before transferring to a wire rack to cool completely. Top with fresh cherries, if liked, and dust with icing sugar to serve.

Average rating

3 ratings
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