Searching for a suitable dessert to make for Easter Dinner at my mom’s house is a delicious challenge. While most of us enjoy a chocolate whatever-you-bake special dinners are a chance do something different. I had some cherries in the freezer that I wanted to do something with. An hour lost to the Internet provided several options. In the end I opted for this lovely creation on the right.
Almond Cherry Cake
Prep time: 10 minutes
Total time: 70 to 80 minutes, plus time for the cake to cool
- 1 cup (~100 grams) sliced almonds
- 1 cup (135 grams) all-purpose flour
- 1/8 cup (or 2 Tbsp.) almond flour
- 1 tsp. baking powder
- 1/2 tsp. table salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar, plus 1 tsp. for sprinkling
- 3 eggs, at room temperature
- 1/2 tsp. vanilla extract
- 1/4 tsp. tangerine extract
- 2 cups frozen cherries, thawed
- cooking spray
- powdered sugar, for dusting
- Ensure that an oven rack is in the center position of the oven and preheat the oven to 350°F. Wrap the outside of a 9″ spring form pan in aluminum foil and then spray the inside of the pan with cooking spray.
- Set aside 1/4 cup of slivered almonds and pulse the rest in a food processor until coarsely chopped. Add the flours, baking powder and salt to the processor. Run until the almonds are finely ground. Transfer this dry mixture to a bowl.
- Cream the butter and 3/4 cup of granulated sugar in the food processor. Add the eggs one at a time, incorporating each before moving on. Add the vanilla and tangerine extracts, pulse once to combine.
- Add about half the dry ingredients and pulse 3 or 4 times to just combine. Add the remaining dry ingredients; again pulse to just combine. Transfer the batter to the prepared pan and spread out evenly. Place the thawed cherries on top of the batter in a single layer, leaving about a 1/2″ border at the edge of the pan with no cherries.
- Toss the reserved slivered almonds with 1 teaspoon granulated sugar. Sprinkle the almonds/sugar mixture around the edge of the cake.
- Bake for 60-70 minutes, rotating the pan front to back at the 30 minute mark. The cake is done when a tester inserted in the center of the cake comes out clean (or the center of the cake temps between 200 and 205°F.
- Allow the cake to cool for 15 minutes in the pan, then remove the side mold. Allow to cool for at least one hour before dusting the top with powdered sugar.
The almond flour can be replaced with 2 additional tablespoons of all-purpose flour. The cake will be a bit less nutty tasting.
Many of the recipes I looked at called for whole blanched almonds. These do not exist in my megamart nor in other area megamarts that I have checked. So I substituted a similar volume of sliced almonds, which worked fine. You can certainly blanch your own whole almonds; a quick search will find you a “recipe” or two. The work-to-reward ratio isn’t right for me though.
Based upon a recipe I found at Williams-Sonoma’s website and modified to cope with missing or mismatched ingredients and techniques.