Make the most of summer fruit while it’s fresh with this jewel-like cake.

Words: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex 

Fresh blackcurrants are preferable, although you can get away with using frozen.

Makes: 8 serves
Prep time: 15 minutes
Cook time: 1 hour 10 minutes

INGREDIENTS

2 cups cherries, pitted
1 cup blackcurrants
2 teaspoons vanilla bean paste
¼ cup icing sugar, plus 1½ cups, sifted
1½ cups almond meal
⅓ cup plain or gluten-free flour
6 egg whites (from 6 large free-range eggs)
150g butter, melted and cooled slightly (or coconut oil for a dairy-free version)
lightly whipped cream, vanilla yoghurt or coconut yoghurt, to serve

METHOD

Preheat oven to 160°C fan bake. Line a lightly greased 22cm round spring-form cake tin with baking paper.

In a medium bowl, combine the cherries, blackcurrants, 1 teaspoon of vanilla and the first measure of icing sugar. Set aside.

Combine remaining icing sugar, almond meal and flour in a bowl and whisk to incorporate well. Put egg whites in the bowl of a stand mixer (or use a hand mixer) and whisk on high for about 1 minute, until firm peaks form.

Add to the almond mixture, along with the remaining 1 teaspoon of vanilla and the melted butter, and gently fold until just combined. Pour mixture into prepared tin and top with the fruit and any juices.

Bake for 1 hour 10 minutes until golden brown and cooked through – a skewer or knife should come out clean when inserted. Allow to cool in the tin for 10 minutes before placing on a wire rack to cool.

Slice and serve warm or cold with cream or yoghurt.