Lemon drizzle cake

Ingredients

• 250g unsalted butter, softened, plus extra for greasing
• 350g fresh cherries
• 8tbsp granulated sweetener
• 5 eggs, separated
• 1tsp almond extract
• 150g ground almonds
• 100g self-raising flour

You'll also need:

• 20cm loose-base cake tin or springform tin

Method

1. Preheat the oven to 180°C (gas mark 4). Grease and line the base and sides of a loose-base cake tin or springform tin. Grease the paper. Halve and stone the cherries.
2. Using a hand-held electric whisk, whisk together the butter and all but 2tbsp of the sweetener until pale, creamy and very soft. Whisk in the egg yolks, almond extract, ground almonds, flour and 1tbsp warm water.
3. Whisk the egg whites in a thoroughly clean bowl until they form soft peaks, then whisk in the remaining sweetener. Using a large metal spoon, gently fold a quarter of the egg whites into the almond mixture. Gently fold in the remainder with half the cherries.
4. Turn the mixture into the tin and spread it out in an even layer. Scatter the remaining cherries on top. Bake for about 50 mins until the cake is risen and firm to the touch.
5. Test by piercing the centre of the cake with a skewer, it should come out fairly clean. Leave to cool in the tin then transfer to a serving plate. The cake can be stored for a couple of days without drying out.

Nutritional information per portion

• Calories460(kcal)
• Fat40.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.