Cherry and Almond Cake
By Deborah Madison
Selected by “Nerd Consultant” Calvin
For this month I chose one of the cakes I pull out almost every month and is my real go to cake. Give it a go if you get a chance it’s very easy.
It comes from the book “Around the World in 80 dishes” by Jamie Oliver’s mate David Loftus and I’ve left a link if you’d like to purchase the book though I suspect it’s out of print.
110g unsalted butter plus a little extra for the tin
150g plain flour, plus a little extra for the tin
150g whole blanched almonds
1 teaspoon baking powder
½ teaspoon sea salt
150g granulated sugar plus 1 teaspoon for sprinkling
3 eggs at room temperature
½ teaspoon almond extract
½ teaspoon Vanilla extract
450g fresh cherries pitted
icing sugar for dusting
Pre heat an oven to 180°C
Butter a 23cm cake tin and line the bottom with baking paper
In a food processor (or by hand) coarsely chop the almonds then take out a quarter of them and set them aside.
Add the flour, baking powder, and salt to food processor and process until the remaining almonds are finely ground.
In a food processor (or by hand), cream the butter with the sugar
Add the eggs one at a time waiting for each one to blend fully before adding another
Add the vanilla and almond extract as well as half the flour and almond mixture and pulse until blended.
Add the remaining flour and almond mixture and pulse until smooth again.
Scrape out the cake mixture from the food processor and place the cherries on top.
Mix the reserved almonds with teaspoon of sugar and sprinkle over the cake mixture and cherries then place in oven for 45 minutes
Let the cake cool for at least 10 minutes then dust the top with icing sugar and serve