Cherry and Almond Cake
Delight your taste buds with this irresistibly moist and flavorful Cherry and Almond Cake, a perfect balance of sweet and nutty. Made with a rich blend of ground almonds, almond extract, and juicy pitted cherries, this cake offers a soft, tender crumb and a subtle nutty aroma that pairs beautifully with the burst of cherry sweetness in every bite. Topped with golden, toasted flaked almonds for a delightful crunch and a light dusting of powdered sugar, this cake is as visually stunning as it is delicious. Ready in just over an hour and ideal for afternoon tea, special occasions, or a delightful dessert, this easy-to-make recipe guarantees a bakery-quality treat at home. Whether you're using fresh or frozen cherries, this recipe highlights the harmonious pairing of cherries and almonds in the most indulgent way.
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Ingredients
- 200 grams unsalted butter
- 200 grams caster sugar
- 4 large eggs
- 200 grams self-raising flour
- 100 grams ground almonds
- 1 teaspoon almond extract
- 200 grams pitted cherries (fresh or frozen)
- 50 grams flaked almonds
- 2 tablespoons powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Step 2
Grease and line a 20cm (8-inch) round cake tin with parchment paper.
Step 3
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy using a hand mixer or stand mixer.
Step 4
Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a tablespoon of flour to bring it together.
Step 5
Fold in the self-raising flour and ground almonds gently using a spatula or wooden spoon.
Step 6
Add the almond extract and mix until evenly combined.
Step 7
Toss the pitted cherries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Step 8
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 9
Sprinkle the flaked almonds evenly over the top of the cake.
Step 10
Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 11
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 12
Once the cake has cooled, dust the top with powdered sugar before serving.
Step 13
Slice and enjoy your Cherry and Almond Cake!
Nutrition Facts
| Serving size | (1169.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4316.3 |
| Total Fat 267.8g | 0% |
| Saturated Fat 112.3g | 0% |
| Cholesterol 1186.9mg | 0% |
| Sodium 1914.6mg | 0% |
| Total Carbohydrate 433.3g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 248.7g | |
| Protein 80.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 609.4mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2036.1mg | 0% |
Source of Calories