Side Pannel
Cherry-Almond Poke Cake
Ingredients List
- 1/2 cup all-purpose flour
- 1/2 cup ground almonds (from about 1/3 cup whole almonds)
- 1/2 teaspoon fine salt
- 6 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup Cherry Syrup (get the recipe here)
- 2 cups heavy cream, divided
- 1/3 cup sour cream
- 1 tablespoon powdered sugar
- Whole cherries for garnish, optional
Directions
Heat oven to 325°F and arrange a rack in the middle. Grease a 9 x 13-inch baking pan with baking spray. Combine flour, almonds, and salt in a medium bowl and whisk until incorporated.
Separate the eggs, placing the yolks in the bowl of a stand mixer and the whites in a separate clean bowl. Add sugar and vanilla extract to the yolks and beat with the paddle attachment until thick and pale yellow in color, about 5 minutes. Transfer the yolk and sugar mixture to a large bowl. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the bowl, and using the whisk attachment, whip the whites to firm peaks, about 2 minutes.
Using a rubber spatula, fold about a third of the whites into the yolk and sugar mixture to loosen them up. Then add the remaining whites and gently fold them inuntil only a few patches of whites remain. Sprinkle the flour mixture over the egg mixture and gently fold that in just until incorporated.
Scrape the batter into the baking dish and bake until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, about 20 to 25 minutes. Meanwhile, mix the cherry syrup and 1/2 cup heavy cream until smooth.
Let cake cool 15 minutes, then poke all over with a skewer or the tines of a fork. Pour the cherry mixture over the top and spread evenly. Let cool for another 45 minutes, then cover and refrigerate for at least 4 hours or overnight.
When the cake is ready to serve, combine the remaining 1 1/2 cups of heavy cream, sour cream, and powdered sugar in a large bowl and whisk until it forms fluffy, firm peaks. Spread the cream evenly over the cake, garnish with cherries, if desired, and serve.
Separate the eggs, placing the yolks in the bowl of a stand mixer and the whites in a separate clean bowl. Add sugar and vanilla extract to the yolks and beat with the paddle attachment until thick and pale yellow in color, about 5 minutes. Transfer the yolk and sugar mixture to a large bowl. Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the bowl, and using the whisk attachment, whip the whites to firm peaks, about 2 minutes.
Using a rubber spatula, fold about a third of the whites into the yolk and sugar mixture to loosen them up. Then add the remaining whites and gently fold them inuntil only a few patches of whites remain. Sprinkle the flour mixture over the egg mixture and gently fold that in just until incorporated.
Scrape the batter into the baking dish and bake until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, about 20 to 25 minutes. Meanwhile, mix the cherry syrup and 1/2 cup heavy cream until smooth.
Let cake cool 15 minutes, then poke all over with a skewer or the tines of a fork. Pour the cherry mixture over the top and spread evenly. Let cool for another 45 minutes, then cover and refrigerate for at least 4 hours or overnight.
When the cake is ready to serve, combine the remaining 1 1/2 cups of heavy cream, sour cream, and powdered sugar in a large bowl and whisk until it forms fluffy, firm peaks. Spread the cream evenly over the cake, garnish with cherries, if desired, and serve.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
