Cherry and almond cake

Cherry and almond cake

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: 8

Have you ever thought about indulging in a delicious cake that combines the tart flavor of cherries with the crunchy texture of almonds? This cherry and almond cake recipe is exactly what you need to turn an ordinary day into a celebration of the senses. It’s a simple yet impressive recipe, perfect for any occasion, from birthdays to family gatherings.

Ingredients:
- 200 g of flour
- 150 g of sugar
- 100 g of butter (at room temperature)
- 3 eggs
- 1 packet of baking powder (approx. 10 g)
- 100 g of ground almonds
- 250 g of cherries (fresh or from a jar, well-drained)
- A pinch of salt
- Zest of one lemon
- 1 teaspoon of vanilla extract

Step-by-step instructions:

1. Preparing the oven and the pan: Start by preheating the oven to 180 degrees Celsius. While the oven is heating, grease a 20 cm round cake pan with butter and line the bottom with parchment paper. This step is essential to prevent the cake from sticking.

2. Mixing the dry ingredients: In a bowl, combine the flour, baking powder, and a pinch of salt. Add the ground almonds, which will not only add wonderful flavor but also a crunchy texture. Mix the dry ingredients well so that they are evenly distributed.

3. Preparing the wet mixture: In another bowl, beat the butter with the sugar until it becomes a fluffy cream. Add the eggs one by one, mixing well after each addition. Incorporate the vanilla extract and lemon zest, which will add a touch of freshness to the cake.

4. Combining the ingredients: Fold the dry ingredient mixture into the wet mixture, using a spatula or wooden spoon. Do this gently to avoid deflating the batter. Finally, add the cherries, being careful not to crush them too much.

5. Baking the cake: Pour the mixture into the prepared pan and level the surface evenly. Bake the cake for 35-40 minutes, until it is golden and a toothpick inserted in the middle comes out clean.

6. Cooling and serving: Once the cake is baked, let it cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack. You can dust it with powdered sugar before serving for an elegant touch.

Serving suggestion: This cherry and almond cake is delicious both warm and cold, and pairs perfectly with a scoop of vanilla ice cream or fresh whipped cream.

Possible variations: If you want to experiment, you can replace the cherries with other seasonal fruits, such as cherries or peaches. Also, for an even more intense flavor, try adding a few drops of almond essence to the batter.

This cherry and almond cake is not just a simple recipe, but a culinary experience that will delight your taste buds. Each slice will bring a smile to the faces of your loved ones, and you will be proud of the final result. Enjoy every bite!

 Ingredients: Base: 175g flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 50g ground almonds, 175g butter or margarine at room temperature, 175g sugar, 3 eggs, finely grated zest and juice of one orange. Ingredients for the topping: 900g pitted sour cherries, 100ml blackcurrant juice, 1/2 packet of gelatin, 225g red currant jelly, 175ml liquid cream (29-35% fat), 50g lightly toasted almond flakes.