Almond Cherry Cake

Ingredients

• 113 g (½ cup; 1 stick)unsalted butter, at room temperature
• 100 g (½ cup)granulated sugar
• 2 largeeggs, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• 70 g (½ cup plus 2 teaspoons)plain flour
• 5 ml (1 teaspoon)baking powder
• 45 g (½ cup)almond flour
• 25sweet cherries, pitted and halved (fresh dark cherries recommended)
• 90 g (½ cup; 3 oz)white chocolate, melted, for drizzling (optional)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 160°C (325°F). Butter a 23 cm (9-inch) round cake tin, or an 20 cm (8-inch) square tin for a thicker cake.

2. 2

   Mix the dry ingredients

   Sift the plain flour and baking powder into a medium bowl. Stir in the almond flour and set the mixture aside.

3. 3

   Cream butter and sugar

   Using a stand mixer with the paddle attachment, beat the butter and sugar for about 3–5 minutes, until pale, light and fluffy.

4. 4

   Add eggs and vanilla

   Scrape down the sides and base of the bowl as needed. Beat in the eggs one at a time, mixing well after each addition, then beat in the vanilla. The mixture may look slightly curdled.

5. 5

   Combine the batter

   With the mixer on low, add the flour mixture and beat only until combined. Avoid overmixing.

6. 6

   Arrange the cherries

   Spread the batter in the prepared tin and smooth the top. Arrange the cherries over the batter; most will sink as the cake bakes.

7. 7

   Bake and cool

   Bake for 30–40 minutes, until a toothpick inserted in the centre comes out clean. Cool the cake completely on a wire rack, then drizzle with melted white chocolate or sprinkle with icing sugar.

What is almond cherry cake?

This is a simple fruit-topped cake that brings together almond-flavoured sponge and sweet cherries, a combination that also calls to mind cherry pie. Rather than enclosing the fruit in pastry, the cherries sit on the batter and bake into it.

Almond flour gives the cake its distinctive flavour and tender texture, while creamed butter and sugar help keep the crumb light. The recipe does not specify a particular regional origin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2520 calories, 40g protein, 260g carbs, 157g fat.

Most of the cake’s carbohydrates come from the sugar, flour and white chocolate, while butter and chocolate contribute much of the fat. Eggs and almond flour provide some protein, with cherries adding fruit and a little fibre. Balance a slice with fresh fruit or plain yoghurt.

Why use two kinds of flour?

Plain flour: it gives the cake enough structure to hold the fruit and rise evenly.

Almond flour: it adds a nutty taste and softness. Combine it with the plain flour and baking powder before adding the mixture to the wet ingredients.

Creaming makes a difference

Beat the room-temperature butter and sugar for the full 3–5 minutes, scraping the bowl when needed. The mixture should look paler and fluffier before you add the eggs.

Add the eggs one at a time and beat well after each. A slightly curdled appearance is not a reason to stop; the recipe notes that this can happen.

Keep the batter tender

Once the flour mixture goes in, use low speed and stop as soon as the ingredients are combined. Mixing for longer can make the cake less tender.

Smooth the batter into the tin before arranging the cherries. They may sink during baking, so there is no need to press them down.

Check the centre for doneness

Start checking at 30 minutes, as the recipe gives a 30–40 minute baking window. Insert a toothpick into the centre; the cake is ready when it comes out clean.

Let the cake cool completely on a wire rack before adding the topping. This gives the cake time to set and prevents the optional drizzle from melting straight into it.

Choose a tin and topping

A 23 cm round tin makes a thinner cake, while the suggested 20 cm square tin produces a thicker one. Both are listed in the method, so use one of those sizes for the intended result.

Melted white chocolate adds a sweet finish, but it is optional. Icing sugar is another topping option mentioned in the recipe.

Serving the cake

The cake works as a simple afternoon slice or as a dessert. Serve it on its own, or pair it with plain yoghurt or lightly whipped cream if you want something alongside.

For a balanced plate, add fresh fruit and choose a modest slice; the butter, sugar and chocolate make this a rich bake.

Recipe notes & tips

• Bring the butter and eggs to room temperature before mixing.
• Scrape the mixer bowl so the butter and sugar are evenly creamed.
• Measure the flour and almond flour by weight for consistency.
• Halve and pit the cherries before arranging them on the batter.
• Let the cake cool fully before drizzling it with white chocolate.

Variations

• Gluten-free flour: replace the plain flour with a gluten-free plain flour blend suitable for baking.
• Icing sugar: skip the white chocolate and dust the cooled cake with icing sugar.
• Fresh cherries: use ripe sweet cherries, pitted and halved as directed.
• No topping: leave off both the chocolate and icing sugar for a simpler finish.

Common mistakes to avoid

• Cold butter: bring it to room temperature so it can cream smoothly with the sugar.
• Adding eggs all at once: beat them in one at a time to help combine them with the creamed mixture.
• Overmixing: stop as soon as the flour mixture is incorporated to keep the cake tender.
• Skipping the centre check: test with a toothpick and bake until it comes out clean, within the 30–40 minute range.
• Drizzling too soon: cool the cake completely first so the topping stays on the surface.

How to store

Once cool, store the cake covered in the fridge and eat within 3 days. Bring a slice to room temperature before serving, or warm it briefly in the microwave.

Frequently asked questions