Cherry and Almond Cake
Delight in the flavors of summer with this Cherry and Almond Cake, where juicy cherries and nutty almonds come together in a moist, irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 175g butter, softened
- 175g golden caster sugar
- 3 large eggs
- 140g self-raising flour
- 85g ground almonds
- 1 tsp baking powder
- ½ tsp almond extract
- 200g cherries, pitted and halved
- 2 tbsp flaked almonds
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking parchment.
- In a large bowl, beat together softened butter and golden caster sugar until pale and creamy. Gradually add the eggs, one at a time, beating well after each addition.
- Fold in self-raising flour, ground almonds, baking powder, and almond extract until the mixture is well combined.
- Gently fold half of the pitted and halved cherries into the cake batter.
- Spoon the cake mixture into the prepared tin, smoothing the top. Scatter the remaining cherries and flaked almonds over the top of the cake. Bake for 50-55 minutes until the cake is risen, golden, and a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 325
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg