Serves: 8 people
1 tsp Baking Powder
200 g Butter
softened, plus extra for greasing
200 g Caster Sugar
40 g Cocoa Powder
plus extra for dusting
4 - Fresh Egg
200 g SuperValu Ground Almonds
1 - SuperValu Vanilla Pod
cut in half lengthways and seeds scraped out
100 g Tinned Black Cherries
drained, plus 1 tablespoon to decorate
- Preheat the oven to 180°C/ gas mark 4. Grease a 21cm springform cake tin with a little butter and dust with cocoa powder.
- Combine the ground almonds, caster sugar, cocoa, vanilla seeds and baking powder in a large bowl. Add the softened butter and mix in the eggs one at a time until fully incorporated. Finally, stir through the black cherries.
- Pour the batter into the prepared tin and bake in the oven for 35 to 40 minutes. Allow to cool completely on a wire rack before releasing the sides of the tin.
- Beat together the mascarpone and caster sugar in a bowl, then add 1 tablespoon of chopped black cherries and stir it through. Serve dollops of mascarpone on the side and dust the cake with some icing sugar if desired.