Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sour cherry and almond cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Sift the plain and self-raising flour into the batter, add the almond meal and sea salt and fold through until well mixed. Sour cherry and almond upside-down cake. Recipe from The Artful Baker, reprinted by permission of Abrams Books.
Sour cherry and almond cake is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Sour cherry and almond cake is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook sour cherry and almond cake using 11 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Sour cherry and almond cake:
- Prepare 150 g sour cherries, pitted
- Get 50 ml cherry juice
- Make ready 50 g sugar
- Make ready 80 g butter
- Get 100 g caster sugar
- Take 100 g ground almonds
- Take 2 free range eggs
- Get 1 tsp vanilla
- Make ready 100 g flour
- Take 1 tsp baking powder
- Get Icing sugar, to finish
Hi Shiran, Would you recommend making this cake with fresh or sour cherries? Almond paste and sliced almonds combine for a dense cake similar to a traditional Scandinavian favorite. Spread cake mixture evenly into prepared pan. Sprinkle the almond crumble over the cherries.
Instructions to make Sour cherry and almond cake:
- Combine the cherry juice with the 50g sugar in a saucepan.
- Bring to a boil and simmer until thickened (around ten minutes) and leave to cool.
- Preheat the oven to 175°C.
- Butter a 20cm cake tin, dust with flour.
- In a large bowl or stand mixer, beat the butter until pale and fluffy.
- Add the caster sugar and beat together.
- Mix in the almonds and vanilla. Add the eggs one at a time, mixing well after each addition.
- Add baking powder and a pinch of salt to the flour. Mix until combined.
- Scrape what will be a thick batter into the pan, smooth it down with a spatula until the surface is even.
- Add the cherries to the cooled juice and stir well.
- 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.
- Bake for 30 minutes or until a skewer comes out clean and the cake is nicely browned.
- Remove from the oven and place on a rack to cool.
- Carefully remove the cake from the tin and use a sieve to shake icing sugar over the cooled cake.
- 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.
Place the pie plate on a foil-lined cookie sheet. I mostly enjoyes the cherries, you got fantastic photos of them I love baking with sour cherries and I imagine joining it with almonds would make a great coupling. Try this cherry almond cake recipe it's sure to please your family and friends! If you've tried my Cherry Almond Cake recipe or any other recipe on askchefdennis.com please don't forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! #baking #cherry #almonds #fruit #cake This Sour cherry and almond cake is so flavourful! If you also want to make this, I used the recipe below: Homemade.
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