Sour cherry and almond cake

Name: How to cook Sour cherry and almond cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Lottie Storey

Sour cherry and almond cake

This time of year is just so good for kitchen spoils. So far this summer, we've picked strawberries from the garden, raspberries from the farm, and been given cherries from a friend's tree.

Ingredient

150 g

Cooking instructions

* Step 1

Combine the cherry juice with the 50g sugar in a saucepan.

* Step 2

Bring to a boil and simmer until thickened (around ten minutes) and leave to cool.

* Step 3

Preheat the oven to 175°C.

* Step 4

Butter a 20cm cake tin, dust with flour.

* Step 5

In a large bowl or stand mixer, beat the butter until pale and fluffy.

* Step 6

Add the caster sugar and beat together.

* Step 7

Mix in the almonds and vanilla. Add the eggs one at a time, mixing well after each addition.

* Step 8

Add baking powder and a pinch of salt to the flour. Mix until combined.

* Step 9

Scrape what will be a thick batter into the pan, smooth it down with a spatula until the surface is even.

* Step 10

Add the cherries to the cooled juice and stir well.

* Step 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.

* Step 12

Bake for 30 minutes or until a skewer comes out clean and the cake is nicely browned.

* Step 13

Remove from the oven and place on a rack to cool.

* Step 14

Carefully remove the cake from the tin and use a sieve to shake icing sugar over the cooled cake.

* Step 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.