Sour cherry and almond cake
Sour cherry and almond cake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sour cherry and almond cake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Dust the cake with icing sugar and serve warm or cold, with the cherry syrup. Cream together butter, sugar, vanilla, and almond extract. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to butter mixture until completely combined.

Sour cherry and almond cake is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Sour cherry and almond cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have 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:
  1. Make ready 150 g sour cherries, pitted
  2. Take 50 ml cherry juice
  3. Make ready 50 g sugar
  4. Get 80 g butter
  5. Get 100 g caster sugar
  6. Take 100 g ground almonds
  7. Get 2 free range eggs
  8. Take 1 tsp vanilla
  9. Make ready 100 g flour
  10. Make ready 1 tsp baking powder
  11. Take Icing sugar, to finish

Sprinkling the cake pan and the top of the cake with sugar and almonds gives the cake a rustic and crunchy crust. The flavor and strength of almond extract can vary based on the brand you use. Sour pie cherries are nestled in a sweet, moist, tender almond flavored cake and topped with sliced almonds for the most delightful Cherry Delicious Almond Cake you will ever make! It's the first Monday of the month and that means it's Secret Recipe Club time again!

Instructions to make Sour cherry and almond cake:
  1. Combine the cherry juice with the 50g sugar in a saucepan.
  2. Bring to a boil and simmer until thickened (around ten minutes) and leave to cool.
  3. Preheat the oven to 175°C.
  4. Butter a 20cm cake tin, dust with flour.
  5. In a large bowl or stand mixer, beat the butter until pale and fluffy.
  6. Add the caster sugar and beat together.
  7. Mix in the almonds and vanilla. Add the eggs one at a time, mixing well after each addition.
  8. Add baking powder and a pinch of salt to the flour. Mix until combined.
  9. Scrape what will be a thick batter into the pan, smooth it down with a spatula until the surface is even.
  10. Add the cherries to the cooled juice and stir well.
  11. 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.
  12. Bake for 30 minutes or until a skewer comes out clean and the cake is nicely browned.
  13. Remove from the oven and place on a rack to cool.
  14. Carefully remove the cake from the tin and use a sieve to shake icing sugar over the cooled cake.
  15. 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.

Sour pie cherries are nestled in a sweet, moist, tender almond flavored cake and topped with sliced almonds for the most delightful Cherry Delicious Almond Cake you will ever make! It's the first Monday of the month and that means it's Secret Recipe Club time again! Best cherry and almond cake ever. Full of flavour, moist, and so easy to make. On a first attempt the cherries were all on the bottom.

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