Mallorcan Almond Cake With Mascarpone And Cherries - cooking recipe

Ingredients

8 medium eggs, separated
1 tsp vanilla essence
300 g caster sugar + 2 tbsp
300 g ground almonds
1 None lemon, zested
1 None orange, zested
250 g mascarpone
250 g ricotta
720 ml jar of cherries
35 g cornflour, mixed with 35ml cold water
None None fresh mint for garnsih

Preparation

Preheat oven to 350\u00b0F. Grease a 10 inch springform pan. Whisk egg yolks, vanilla extract, 1 1/4 cup sugar and a pinch of salt until creamy then add almonds, lemon zest and orange zest. Whip egg whites until stiff then fold in. Transfer to prepared pan and bake for 45-50 mins, covering with foil for the last 10-12 mins. Remove from oven and cool on a wire rack.
Meanwhile, whisk mascarpone (or whipped cream cheese, if using), ricotta and 1/4 cup sugar until smooth. Spread on top of cooled cake and chill for 30 mins.
Simmer reserved cherry juice with 2 cups water. Add cornstarch slurry and 2 tbsp sugar and simmer for 2-3 mins until thickened. Add cherries and simmer for 3-4 mins then remove from heat and allow to cool. Spread over cake and chill for 1 hour 30 mins. Slice and serve garnished with mint.