Australian Women's Weekly
Ingredients
Cherry and coconut cake
Macaroon topping
Method
1.Preheat the oven to 180°C (160°C fan-forced). Grease a 23cm springform pan; line the base and side with baking paper.
2.Beat the butter, vanilla and sugar in a small bowl with an electric mixer until pale. Add the eggs, one at a time, beating well after each addition. Transfer the mixture to a large bowl. Stir in the sifted flour and baking powder, almonds and milk in two batches. Spoon the mixture into the prepared pan; smooth top.
3.Drain the cherries, reserving the liquid. Spoon the cherries over the cake mixture in the pan.
4.To make macaroon topping, beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the sugar, beating until dissolved between additions. Fold in the coconut.
5.Carefully spread the macaroon topping over the cherries. Bake for about 1 hour and 30 minutes or until a skewer inserted in the centre comes out clean. If the cake is browning too quickly, cover loosely with a layer of foil for the last 30 minutes. Cool in pan.
6.Meanwhile, place the reserved liquid in a small saucepan with extra sugar. Stir over a high heat until the sugar is dissolved. Bring to the boil; simmer, uncovered, for about 10 minutes or until reduced by half.
Not suitable to freeze or microwave.
Note
