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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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Grease and line a 20cm (8-inch) round cake tin with parchment paper.
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy using a hand mixer or stand mixer.
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.
Fold in the self-raising flour and ground almonds gently using a spatula or wooden spoon.
Add the almond extract and mix until evenly combined.
Toss the pitted cherries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Sprinkle the flaked almonds evenly over the top of the cake.
Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center of the cake comes out clean.
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.
Once the cake has cooled, dust the top with powdered sugar before serving.
Slice and enjoy your Cherry and Almond Cake!
Nutrition Facts
Calories |
4316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.8 g | 343% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 248.7 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 609 mg | 47% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2036 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
