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Cherry & almond sponge with pistachio crème fraîche Recipe

Cherry & almond sponge with pistachio crème fraîche Recipe

Photos of Cherry & almond sponge with pistachio crème fraîche Recipe

How To Make Cherry & almond sponge with pistachio crème fraîche

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Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 125g butter, softened
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 50g ground almonds
  • 1 tsp almond extract
  • 200g fresh cherries, pitted and halved
  • For the pistachio crème fraîche:
  • 200g crème fraîche
  • 50g shelled pistachios, chopped


  1. Preheat the oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

  3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

  4. Fold in the self-raising flour, ground almonds, and almond extract until well combined.

  5. Gently fold in the halved cherries.

  6. Pour the batter into the prepared cake tin and smooth the top.

  7. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.

  8. While the cake is baking, prepare the pistachio crème fraîche by stirring the chopped pistachios into the crème fraîche.

  9. Once the cake is baked, remove it from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

  10. Serve slices of the cherry and almond sponge with a dollop of pistachio crème fraîche on top.


  • Calories : 397kcal
  • Total Fat : 24g
  • Saturated Fat : 11g
  • Cholesterol : 118mg
  • Sodium : 84mg
  • Total Carbohydrates : 39g
  • Dietary Fiber : 3g
  • Sugar : 23g
  • Protein : 7g
Want to share your experience making this Cherry & almond sponge with pistachio crème fraîche recipe or discuss baking tips and techniques? Join the conversation in our Baking and Desserts forum section!

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