Description
A delicious and moist cherry almond cake, perfect for any occasion.
Ingredients
Scale
- 2 eggs
- 150 g (3/4 cup) sugar
- 150 g (2/3 cup) butter, softened
- 150 g (1 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 70 ml (1/3 cup) milk
- 350–400 g jar (drained weight) morello cherries, drained
- 200 g (2 cups) sliced almonds
- 120 g (1/2 cup) butter
- 120 g (1/2 cup + 1 tbsp) sugar
- 70 ml (1/3 cup) milk or cream
Instructions
- Preheat oven to 180°C (350°F) top/bottom heat. Drain cherries thoroughly.
- Beat butter and sugar until pale and frothy, 2–3 minutes. Add eggs one at a time, mixing well after each.
- Whisk flour and baking powder together. Fold into wet mixture until just combined. Stir in milk until smooth.
- Grease a springform pan. Pour batter in, smooth top, and scatter drained cherries evenly over batter.
- Bake 20–30 minutes on middle rack until base is set and lightly golden.
- Meanwhile, make topping: In saucepan, melt butter, sugar, and milk/cream over medium heat. Cook 5 minutes, stirring. Remove from heat, stir in almonds until coated.
- Spread almond mixture over par-baked cake. Return to oven for 15–20 minutes until topping is golden brown.
- Cool completely in pan on a wire rack. Once cool, release springform and serve.
Notes
- Ensure cherries are well-drained to prevent excess moisture in the cake.
- This cake can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg