Almond Cherry Cake Basic Recipe

Ingredients

• 1 tsp orange zest (unprocessed)
• 175 g softened butter
• 120 g raw cane sugar
• 4 eggs
• a pinch of salt
• 1 tsp Baking powder
• 275 g wheat flour type 550
• 100 g almond flour
• 100 ml milk (1.5% fat)
• 1 jar sour cherries (drained weight; about 350 g)
• 40 g almond slivers
• 2 tbsp raw cane powdered sugar (for dusting)

Instructions

1. 1.

   Wash the orange hot, dry and finely grate the zest. Beat the butter with a hand mixer until fluffy. Alternately fold in the cane sugar and eggs. Add salt and orange zest.

2. 2.

   Mix baking powder, wheat flour and almond flour. Gradually whisk the flour mixture into the butter batter alternately with milk until a smooth, spreadable dough forms.

3. 3.

   If needed, grease the springform pan. Pour the dough into the pan and smooth it out. Drain the cherries well and evenly scatter them over the dough. Bake in a preheated oven at 180 °C (fan‑forced 160 °C, gas: level 2–3) for about 50 minutes (test with a skewer). Sprinkle almond slivers during the last 10 minutes.

4. 4.

   Remove the almond cherry cake from the oven and let it cool. Then release it from the pan, dust with powdered sugar and cut into pieces to serve.