I got some fresh cherries on special offer in my local supermarket today so I was trying to decide what to bake with them.
Cherries pair so well with almond and as this is an oil based cake and is really light and fluffy and really tastes delicious. It is also dairy free!!
It is a quick cake to make and is something to make when you fancy a bit of cake with a cuppa or looks pretty impressive if you have guests coming round.
It is perfect on its own or with a big dollop of clotted cream!
Jump to recipe
To start pre- heat the oven to 180 degrees centigrade (160 fan) or gas mark 4 then grease and line a 8” round tin.
Prepare the cherries by taking the stones out and cutting into quarters. Set aside for later.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Then on a medium speed whisk until light and fluffy.
Then add the flour, baking powder and ground almonds by folding in gently until fully incorporated.
Pour half the cake mixture into the prepared tin. There is no need to level the cake as it will find its own level In the tin.
Sprinkle half of the fresh cherries on top of the cake batter.
Then pour the rest of the batter over the cherries.
Sprinkle the rest of the cherries on the top of the batter.
Sprinkle over the flaked almonds.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Leave to cool slightly before removing from the tin to cool completely.
Cherry and Almond Cake
Sarah’s Servings: 10
Sarah’s skill: Easy
Baking time: 35-40 minutes
Ingredients:
115g Caster Sugar
2 Large eggs
120ml Sunflower/ Vegetable oil
1/2 tsp Almond essence
120g Self Raising Flour
1/2 tsp Baking powder
30g Ground almonds
100g Fresh cherries (stoned & quartered)
1 TbspFlaked almonds
Method:
Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4.
Grease and line a 8” round cake tin.
Prepare the cherries by taking the stones out and cutting into quarters.
Place the sugar, eggs, oil and almond essence in the bowl of a stand mixer fitted with the whisk attachment.
Whisk the sugar, eggs, oil and almond essence until light and fluffy.
Add the flour, baking powder and ground almonds and fold until all the flour is combined.
Pour half of the cake mixture into the prepared tin.
Sprinkle half the cherries on top of the cake batter .
Cover the cherries with the remaining batter and sprinkle on the remaining cherries.
Sprinkle over the flaked almonds.
Bake in the oven for 35-40 minutes or until cake tester comes out clean.
Sarah’s extra slice......
Make sure you spend the time getting the air into the oil and eggs before adding the flour so you have lovely light and fluffy loaves.
It is worth getting a decent almond essence so the taste is not too artificial.