A fruity take on the classic Australian cake
(10 votes)
Cook: 55 Mins
Serves: 16
Price: 23p per serving
Nutritional Information
Each 76g serving contains
Energy
887kj
212kcal
887kj
212kcal
11%
Fat
9.9g
9.9g
Med
14%
14%
Saturates
7.0g
7.0g
Med
35%
35%
Sugars
19.8g
19.8g
High
22%
22%
Salt
0.22g
0.22g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1167kj/279kcal
Typical energy values per 100g:
1167kj/279kcal
Ingredients
3 eggs, separated
150g caster sugar
1tsp vanilla extract
150g plain flour
1tsp baking powder
50g unsalted butter, melted
135g pack Hartley's Black Cherry Flavour Cherry
150g frozen cherries, thawed
3tbsp icing sugar
150g desiccated coconut
16 fresh cherries, to serve
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm square traybake tin with baking paper.
2
In a bowl, beat the egg whites until stiff peaks form. Set aside.
3
Put the yolks in another bowl with the caster sugar and vanilla extract. Beat until pale and doubled in size, then add to the egg whites. Sift in the our and baking powder, then fold together with the melted butter, being careful not to knock out too much air. Spread into the tin and bake for 25 mins. Remove from the oven and allow to cool slightly in the tin.
4
For the icing, put the jelly in a bowl, pour over 200ml boiling water and stir until dissolved. Add the thawed cherries and icing sugar. Blend until smooth and allow to cool slightly. Spread out the desiccated coconut on a plate.
5
While the sponge is still warm, remove from the tin and cut into 16 squares. Dip each piece into the icing, then in the coconut. Allow the icing to set before serving with fresh cherries.