Cherry and almond cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Cake Batter
  • Butter : 200 grams
  • Sugar : 200 grams
  • Eggs : 4
  • Almond Extract : 1 teaspoon
  • All-Purpose Flour : 200 grams
  • Baking Powder : 2 teaspoons
  • Milk : 4 tablespoons
  • Almonds (sliced) : 100 grams
• Cherry Topping
  • Cherries (pitted and halved) : 300 grams
  • Sugar : 2 tablespoons
  • Lemon Juice : 1 tablespoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F) and grease a round cake pan.
• In a mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
• In a separate bowl, combine the flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
• Fold in the sliced almonds.
• Pour the batter into the prepared cake pan and smooth the top.
• In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices and the mixture thickens slightly.
• Spoon the cherry mixture over the cake batter.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips

• Make sure to properly grease the cake pan to prevent the cake from sticking.
• You can use fresh or frozen cherries for this recipe. If using frozen cherries, thaw them before cooking.

Information

• This cherry and almond cake is perfect for afternoon tea or as a dessert. The combination of cherries and almonds creates a delicious and moist cake. Enjoy it on its own or with a dollop of whipped cream or vanilla ice cream.