Fresh cherry and almond cake
The batter of this fresh cherry and almond cake is a combination of shortcrust and sponge pastries. The result is actually a rather pleasant texture, perfect for tea and coffee time. Also it’s a nice treat for summer parties and picnics.
Ingredients
Method
- Dry-fry the almonds in a frying pan, set aside.
- Preheat the oven to 160°C. Grease and line a 20 cm cake tin.
- Grind the almonds in a food processor then transfer to a mixing bowl. Add the flour, combine.
- Wash the cherries, stone them, then wipe the flesh dry.
- Dice the butter, then rub into the flour-almond mixture until it resembles breadcrumbs (or use a food processor).
- Add the sugar, stir, then mix in the milk and finally the cherries. Combine well with a spatula, but don’t stir too much!
- Transfer the batter into the cake tin – spread it out evenly. Then sprinkle the almond flakes on the top.
- Bake for about 1 hour until golden.
- Turn off the oven and rest the cake in the oven for 10 minutes with the door open (then the the top won’t crack).
- Turn the cake out onto a wire rack to cool completely.