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Cherry Cake with Mascarpone Sorbet Read the Recipe
Head Chef

Chris McQuitty

  • You will need to make 6 ample-sized portions:

  • 150g Cherry puree
  • 100g Fresh stoned cherries
  • 100g Caster sugar
  • 100g Unsalted butter (room temperature)
  • 2 egg yolks
  • 1 egg
  • 150g Self raising flour     

Cherry cake with mascarpone sorbet

Sometimes a dessert doesn’t need to be overly complicated, nor does it need to be too stodgy and dense. I personally enjoy something that’s well-balanced and not in excess to finish a meal, it’s the last thing that one has to eat. Too much and you’ll leave the table feeling guilty or just stuffed, too little and you’ll be thinking ‘is that it?’. Hence why I would always veer toward an evenly balanced plate.

This is how to make a cherry cake, which I have served with mascarpone sorbet. To be honest it would eat just as nicely with clotted cream or simple pouring cream, whichever you may prefer.

Cream your butter and sugar until they are white and fluffy. Add the eggs, one by one, until they are absorbed. Slowly add the cherry puree and fresh cherries until they are also absorbed, the mix may look like it is beginning to separate, but the flour will remedy that. Sift the flour in until the mix is an even colour. Cook in a greased non-stick mould on 170°C until firm and cooked through.