Cherry, Custard and Almond Sponge Cake

• unsalted butter↗220g g

  softened, plus extra for greasing the pans

• golden icing sugar↗220g g
• eggs↗4

  (organic if possible)

• self-raising flour↗170g g
• ground almonds↗50g g
• baking powder↗1⁄4 tsp tsp
• milk↗3 tbsp tbsp
• cherries↗250g g

  pitted

• vanilla bean paste↗1 tsp tsp
• golden icing sugar↗2 tbsp tbsp
• lemon↗1⁄2 large

  juiced

• kirsch3 tsp tsp

  or maraschino liqueur (optional)

• heavy cream150g g
• icing sugar1 tbsp tbsp

  plus extra for dusting

• custard80g fresh shop-bought g

  fresh, store‑bought

Step-by-step instructions

1. 1

   Grease two 20 cm round springform pans with a removable bottom and line them with parchment paper. Preheat the oven to 190 °C (or 170 °C with fan/gas 4). Transfer the butter and sugar to the bowl of a mixer and beat for 10 minutes, or until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour, ground almonds, baking powder, ¼ tsp salt and milk. Pour the batter into the prepared pans and bake in the centre of the oven for 22‑25 minutes, or until risen and firm to the touch. Let cool in the pans for 5 minutes, then turn out onto a rack to cool completely.

2. 2

   Place the cherries, vanilla bean paste, sugar, lemon juice and kirsch or liqueur (if using) in a saucepan and bring to a gentle boil over low heat. Cook for 5 minutes, then increase the heat to medium and cook another 5‑7 minutes, until the liquid becomes syrupy. If the cherries have softened but the liquid is not yet syrupy, strain the liquid into another saucepan and bring to a gentle boil until it thickens slightly. Remove from heat and let cool.

3. 3

   Whisk the cream and icing sugar with an electric whisk until the cream thickens, then gently fold in the custard and chill for 1 hour.

4. 4

   Place one cake layer on a plate or cake stand and spread the custard over it. Top with the cherries, then cover with the second layer. Dust with additional icing sugar and serve immediately. Leftovers can be stored in the refrigerator for up to two days and are best served at room temperature.