Cherry cake with rhubarb fool and rhubarb sauce

The Amber Team dessert from MasterChef Ireland 2012


  • 300 g flour
  • 2 tsp baking powder
  • 6 eggs
  • 300 g butter
  • 300 g sugar
  • 2 tsp vanilla extract
  • 2 cup chopped + deseeded cherries
  • 10 stalks rhubarb
  • 2 tblsp water
  • 6 egg whites
  • 40 g sugar
  • 1 l double cream


  1. Pre-heat Oven to 180°
  2. Mix sugar and butter together. Add eggs gradually and vanilla
  3. Fold in flour and baking powder
  4. Then add ½ cherry mix. Put into baking tray and sprinkle remaining cherries on top
  5. Put into oven for approx. 30 mins
  6. Meanwhile chop rhubarb.
  7. Add to saucepan with sugar and water.
  8. Simmer until soft.
  9. When done allow to cool. Remove and sieve through fine sieve keeping juice and pulp
  10. Whisk egg whites until stiff, add sugar
  11. Whisk for 1 min. whisk double cream and fold in rhubarb
  12. Add egg whites and fold into mix gently.

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