Try this easy Cherry and Almond Cake Recipe. A tender crumb thanks to almond flour, this recipe makes use of the understated sweetness of cherries and the marzipan notes of flaked almonds. A winner of a dessert, especially when paired with a retro liqueur.
Total Time
50min
0.0
0 Ratings
Author: East After Noon
Servings:
6
Ingredients
•
1/2
cup
Salted Butter
, room temperature
•
2/3
cup
Granulated Sugar
•
2
Large
Eggland's Best Organic Eggs (Brown)
•
1/3
cup
Cake Flour
•
3/4
cup
Almond Flour
or Ground Almonds
•
0.5
oz
Baking Powder
•
20
Cherries
, pitted, halved
•
1/2
cup
Sliced Almonds
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 375 degrees F (190 degrees C). Grease a springform pan with butter and line the base with baking paper.
2.
In a large bowl, beat the Salted Butter (1/2 cup) with the Granulated Sugar (2/3 cup) until pale and fluffy.
3.
Add the Eggland's Best Organic Eggs (Brown) (2) one at a time, beating well after each egg. Use a spatula to fold in the Cake Flour (1/3 cup), Almond Flour (3/4 cup), and Baking Powder (1 tsp).
4.
Spoon the batter into the prepared springform pan and use the spatula to smooth the top. The batter will only fill the pan about 2.5 cm thick.
5.
Arrange the Cherries (20) over the top of the batter and bake in the oven (fan off) for 25 minutes.
6.
Remove the cake from the oven, sprinkle over the Sliced Almonds (1/2 cup) and return the cake to the oven for a further 10 minutes. The cake is cooked once a skewer inserted into the center comes out clean.
7.
Leave the cake to cool in the pan before turning it out and dusting the top with Powdered Confectioners Sugar (to taste). Serve the cake and enjoy!
Author's Notes
Yields 6-8 servings.
Nutrition Per Serving
CALORIES
406
FAT
29.1 g
PROTEIN
6.5 g
CARBS
33.1 g
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