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Delicious Cherry Almond Cake-feature

Delicious Cherry Almond Cake

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 8 1x
  • Category: Dessert, cakes
  • Method: Baking
  • Cuisine: Italian

Description

Delicious Cherry Almond Cake, juicy sweet cherries explode in your mouth as you take a bite into this simple loaf cake made with a mix of wheat flour and almond flour. A sprinkle of raw cane sugar in the buttered loaf pan gives a beautiful golden color and a caramelized outer edge. Take advantage of cherry season and bake this delicious cake, perfect from breakfast/brunch to dessert.


Ingredients

  • 80 g butter, at room temperature (or 40 g vegetable oil + 35 g butter)
  • 90 g raw cane sugar + plus more to sprinkle in the pan
  • 100 g almond flour (I grounded whole almonds)
  • 100 g type 1 flour * (or all-purpose, or 00, or soft white whole wheat)
  • 1 tsp baking powder
  • pinch of salt
  • 2 large eggs, at room temperature
  • 1/4 tsp vanilla extract
  • 300350 g whole, pitted cherries

Instructions

  1. Wash the cherries, remove the stem, and the pit. Set aside.
  2. Butter a loaf cake pan (or a 21-23cm round cake pan) and sprinkle with raw cane sugar.
  3. Preheat the oven to 180° C (350° F).
  4. In the bowl of a stand mixer, or in a large bowl using a hand-held mixer, beat the soft butter (or butter and oil) with the sugar until smooth.
  5. In another bowl whisk the almond flour, white whole wheat flour, baking powder, and salt.
  6. Add the eggs, one at a time, to the butter/sugar mixture, and the vanilla. Mix to combine.
  7. Then, add the sifted flour mixture and blend just until combined.
  8. Add a few of the cherries in the batter and mix with a spatula.
  9. Pour this mixture into the prepared pan. Add the rest of the cherries on the surface, pressing a little into the batter.
  10. Bake for about 40-45 minutes or until a cake tester inserted in the center comes out clean.
  11. Let cool in the pan, then unmold and enjoy.

Notes

* In Italy, soft wheat flours go from 00 to 2, type 00 being more refined and type 1 being closer to a soft white whole wheat flour.

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