This tasty Almond Cake with sour cherry is simple, moist and full of almond flavour also sour cherries give extra taste they are just a bonus!
I have baked Almond cake with sour cherry and I made a little changes, I add lemon zest and lemon juice. I was amazed to see how small changes make such a big difference in taste and texture. I have made this cake more than any of my other cakes which is moist, a spongy texture, the sour cherries give this cake super elegant, light and tasty. You can use fresh sour cherry or frozen, canned one that are strained well. Enjoy it!
120 gr. unsalted butter ( approximately 1/2 cup butter), softened at room temperature
2 large eggs
1/2 cup granulated sugar(120 gr. granulated sugar)
1/2 cup all-purpose flour( 80gr. all-purpose flour)
1/2 cup almond flour
40 cherries, approximately 1 cup cherry , discarded it’s core
2 teaspoon lemon zest and 1 tablespoon fresh lemon juice
3-4 drops vanilla extract
2 teaspoon baking powder
1 tablespoon powdered sugar for sprinkle on top of the cake( optional)
1- Preheat oven to 170C. Butter or sheeted of baking paper an 8×8-inch baking pan.
2-I used the creaming method, Put the butter and sugar in a stand mixer, beat them together until light and fluffy about 3 minutes, scraped down the sides if the bottom of the bowl needed. Add the eggs, one at a time, beating well after each addition. Add the lemon juice and lemon zest , add the vanilla extract, beat them together until combined.
3- In a medium bowl sift together all purpose flour and the baking powder, add almond flour mix them well. Add the flour mixture and beat it by low speed, just until combined. Don’t overmix of the bater.
4- Spoon the batter into the prepared baking pan and Smoot the top. Arrange cherries on top of the batter.
5- Bake for 30-40 minutes until its colour gets golden yellow and a toothpick inserted into the centre of cake comes out clean. Let the cake cool completely and sprinkle the top with powdered sugar, if you desire.
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