If you love all things cherry bakewell, marzipan or frangipane, this is the cake for you. It’s a light and airy vegan sponge with nothing more than a dusting of icing sugar and a crown of fresh cherries. No buttercream, no fuss. Serve it with masala chai for a hint of spice and all the cosy vibes. My sponge is made with super fine self-raising cake flour, ground almonds and a little bit of cornflour to hold everything together without eggs. Almond milk, apple cider vinegar and almond oil give it lift and moisture.
I’m a sucker for a glacé cherry and I think they work wonderfully in this recipe. Fresh cherries will also work but bear in mind they will seep juice as they bake and this could make the sponge a bit soggy. I recommend baking this cake a day in advance. The flavours and textures get better after 24 hours. You might find it a little claggy if you eat it straight away and the almond flavour won’t be as prominent. I wrap the cake in cling film or non-stick foil as soon as it comes out of the oven (let it sit in the tin for 5 minutes and then turn it out and wrap). This keeps the outside of the cake nice and soft.
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