Sour cherry and almond cake
Sour cherry and almond cake

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, sour cherry and almond cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sour cherry and almond cake is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Sour cherry and almond cake is something which I have loved my entire life. They’re fine and they look fantastic.

#baking #cherry #almonds #fruit #cake This Sour cherry and almond cake is so flavourful! If you also want to make this, I used the recipe below: Homemade. Sift the plain and self-raising flour into the batter, add the almond meal and sea salt and fold through until well mixed.

To get started with this particular recipe, we have to first prepare a few components. You can have sour cherry and almond cake using 11 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Sour cherry and almond cake:
  1. Take 150 g sour cherries, pitted
  2. Take 50 ml cherry juice
  3. Get 50 g sugar
  4. Make ready 80 g butter
  5. Prepare 100 g caster sugar
  6. Get 100 g ground almonds
  7. Make ready 2 free range eggs
  8. Take 1 tsp vanilla
  9. Make ready 100 g flour
  10. Get 1 tsp baking powder
  11. Prepare Icing sugar, to finish

Spread cake mixture evenly into prepared pan. Moist, light cake, full of almond flavor. The cherries are just a bonus. Simple to make and unique in taste.

Instructions to make Sour cherry and almond cake:
  1. Combine the cherry juice with the 50g sugar in a saucepan.
  2. Bring to a boil and simmer until thickened (around ten minutes) and leave to cool.
  3. Preheat the oven to 175°C.
  4. Butter a 20cm cake tin, dust with flour.
  5. In a large bowl or stand mixer, beat the butter until pale and fluffy.
  6. Add the caster sugar and beat together.
  7. Mix in the almonds and vanilla. Add the eggs one at a time, mixing well after each addition.
  8. Add baking powder and a pinch of salt to the flour. Mix until combined.
  9. Scrape what will be a thick batter into the pan, smooth it down with a spatula until the surface is even.
  10. Add the cherries to the cooled juice and stir well.
  11. Place the cherries carefully on top of the cake batter. Push them down gently submerging a few, then fill in the spaces until you have used up all of the cherries.
  12. Bake for 30 minutes or until a skewer comes out clean and the cake is nicely browned.
  13. Remove from the oven and place on a rack to cool.
  14. Carefully remove the cake from the tin and use a sieve to shake icing sugar over the cooled cake.
  15. If you're quick, there may still be cherries around. If not, don't despair – a good jar of Maraschino cherries such as Luxardo should see you right. Eliminate the first two steps and go straight to arranging the cherries on top of the cake.

Hi Shiran, Would you recommend making this cake with fresh or sour cherries? Sprinkle the almond crumble over the cherries. Place the pie plate on a foil-lined cookie sheet. I mostly enjoyes the cherries, you got fantastic photos of them I love baking with sour cherries and I imagine joining it with almonds would make a great coupling. Cherry Almond Cake with Cream Cheese FrostingLove Foodies.

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