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–+ servings
overhead shot of cherry bakewell cake dusted with icing sugar, with fresh cherries dotted around

Cherry And Almond Cake

Robyn
This delicious summer cake with a soft and moist almond sponge studded with fresh cherries is topped with crunchy almonds and makes a delicious teatime treat or dessert!
5 from 8 votes
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Prep Time 15 mins
Cook Time 45 mins
Course cake, Dessert
Cuisine British
Servings 10 slices
Calories 207 kcal

Ingredients
  

  • 60 g caster sugar
  • 60 g butter softened
  • 180 g almond meal (ground almonds)
  • 1 teaspoon baking powder
  • ½ orange zested
  • 2 eggs
  • 1 teaspoon almond essence (almond extract)
  • 160 g fresh cherries
  • 2½ tablespoons slivered or flaked almonds
  • icing sugar to serve, optional

Instructions
 

  • Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
  • Line a 11cm x 21 cm / 4.3" x 8.3" loaf tin with baking paper.
  • Prepare the fresh cherries: cut around the cherry with a paring knife and twist, pulling off the fruit from the stone (pit).
  • Mix the sugar and butter together until light and fluffy.
  • In another bowl mix the almond meal with baking powder and orange zest, mix well.
  • Beat the eggs and add the almond essence.
  • Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. It will seem very thick.
  • Gently stir in the cherries – try not to stir too much or the colour can bleed into the cake.
  • Spoon into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
  • Place into the oven (lower shelf*) and bake for 40-45 minutes.
  • Test to see if the cake is cooked after 40 minutes by sticking a skewer in the centre of the cake. If it comes out clean then the cake is done. If some batter sticks to it then place back into the oven for another 5-10 minutes.
  • Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
  • To serve, dust with icing sugar, an optional step but does make the cake look pretty!

Notes

Gluten free cake: check your baking powder is gluten free.
Fresh Cherries: 160g is the weight with the stones in the cherries, it is 140g without the stones.
Almond meal: is also known and ground almonds and almond flour.
Eggs: large eggs are used in this recipe.
*Lower shelf of the oven: even on fan, my oven is quite a bit hotter on the top shelf so I place it on the lower shelf so that the top of the cake doesn't burn before it's cooked inside.
 

Nutrition

Calories: 207kcalCarbohydrates: 13gProtein: 6gFat: 16gSaturated Fat: 4gCholesterol: 46mgSodium: 98mgPotassium: 65mgFiber: 3gSugar: 9gVitamin A: 208IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Keyword almond cake, almond sponge, cherry cake, gluten free cake

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