Last updated on August 19th, 2018
Cherry almond cake…I tried this cake with about 1/2 cup cherries I had in hand after making few cherry recipes like cherry lemonade,cherry chocolate smoothie and also after nibbling a lot :)I was very eager to bake with fresh cherries as soon as I got them but somehow that was put in the back seat and I made some cold drinks,need of the hour it was of course :).So with the remaining cherries I was determined to bake and started searching recipes.I found so many cherry cake recipes however most of them called for glazed or dried cherries,I was not sure if I can substitute fresh cherries in them.Finally I found a cake recipe in joy of baking and it sounded very interesting.However I completely simplified the recipe.I skipped few steps like baking the cake for 15 minutes ad arranging the cherries on top and re baking.I was pressed for time so I just followed the basic recipe and folded the fresh cherries in them.The recipe had 2 eggs which I replaced with 1 cup curd.The cake was so tasty,very soft and texture was fine too.Only thing it missed was height.I baked it in a 9″ round tin,I think I should have baked it in 8″ tin for a tall cake,other than that the cake was so brilliant when served warm.It tasted yum next day too.
These are my kind of cakes,perfect to have with coffee,I am not a big fan of frosted cakes,I like to use fresh fruits and clean flavors in my cakes and love cakes that can be eaten warm.
If you are looking for more coffee/tea cakes do check
Egg less orange tea cake
Egg less dates cake
Egg less pound cake
Egg less carrot cake
Egg less cherry almond cake recipe
Star ingredients: Fresh cherries
Time: 15 minutes+30 minutes
Yield:1 9″ round cake
1 cup all purpose flour
1/2 cup ground almonds
1/2 cup cherries,pitted and halved
1 cup curd
1/3 cup milk
1/2 cup melted butter
3/4 cup vanilla sugar or normal sugar+ 1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt (if using unsalted butter)
1.Grind almonds along with skin.Keep aside.Preheat oven to 176C.Prepare a 9″ or 8″ round cake tin by greasing with butter and dust with little flour.
2.Take sugar and curd in a mixing bowl and whisk well.To this add milk and melted butter.Mix till well incorporated.
3.Sift all the dry ingredients and add to the wet mixture.Mix well.Do not over beat.
4.Fold in the halved cherries and mix gently.
5.Pour the batter in the prepared tin and bake for 25-30 minutes at 176C,the top will be light golden in color with dark golden colored crumb.
6.Allow to cool for 10 minutes,slice and serve warm.
1.If using vanilla extract add along with milk.If using vanilla bean scrape the pith and mix along with milk.
2.You can blanch and peal the almonds if needed but I like to use it with skin.
3.You can use any other egg replace instead of curd if you wish to experiment.