CHERRY ALMOND CAKE, EGGLESS

Ingrédients

• 1 cup all purpose flour
• 1/2 cup almond flour
• 1 cup fresh cherries, pitted (150g whole)
• 3/4 cup sugar
• 1/4 cup butter (salted)
• 1/2 cup plain yogurt (thick)
• 1/2 cup milk
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract /essence
• 1 tbsp lemon zest (optional)
• 1/8 tsp salt
• 1/4 cup almonds (chopped)
• 2-3 tbsp almond flakes/sliced
• extra butter (for greasing the tin)
• extra flour (for dusting the tin)

Préparation

1. 1

   Preheat the oven to 180℃.

2. 2

   Grease a loaf tin with little butter.

3. 3

   Add about 1 tbsp flour. Shift it around the tin to coat. Tap off the extra flour.

4. 4

   Sift flour, salt , baking powder and baking soda together.

5. 5

   Wash and cut the cherries into halves. Remove the seeds. Leave them in halves or cut them into smaller pieces. I left them in halves.

6. 6

   Add 1-2 tbsp of flour from the measured amount. Mix gently with cherries to coat.

7. 7

   Add sugar and butter in a mixing bowl.

8. 8

   Beat the sugar butter with an electric beater or hand mixer till the mixture appears a little fluffier.

9. 9

   Add the yogurt and mix further.

10. 10

    Add the milk, lemon zest and vanilla extract. Mix well.

11. 11

    Add the flour mixture. Gently fold in the flour. Don't over mix.

12. 12

    Fold just enough so that the flour is wet.

13. 13

    Add the cherries and chopped almonds. Fold in gently.

14. 14

    Pour the batter in the prepared loaf tin.

15. 15

    Level it gently.

16. 16

    Sprinkle the almond flakes or slices on top.

17. 17

    Bake the cake for 45-50 minutes.

18. 18

    After 45 mins check if the cake is baked. Insert a toothpick or wooden skewer in the middle of the cake..

19. 19

    If it comes out clean, the cake is done.

20. 20

    Allow the cake to cool in the tin for 20-30 minutes.

21. 21

    Gently, insert a knife around the cake to loosen it.

22. 22

    Remove the cake from the tin.

23. 23

    Allow it to cool down completely before slicing it.