Almond cherry cake recipe
I love to have a cake ready fresh out of the oven for my kids when they come home from school in the afternoon. In reality, this does not happen that often because I work and have a whole host of other things that take up my time besides baking cakes. But I guess that is part of the charm when it does happen.
This cake really seemed to hit the spot this week and I am not surprised because it is based on the recipe for one of my favourite sweet treats, the Friand.
I first tasted a raspberry friand when I was pregnant with my first child and a lovely friend brought a tray of them around to my house for morning tea.
I remember the sweet, intoxicating days of the first pregnancy well, when I did not have other children to look after. Who knew that my life was about to change so dramatically- certainly not me.
Anyway, we ate cakes and talked and it was wonderful to have a friend who was so excited for me and my growing bump.
I have been addicted to the buttery goodness of friands ever since.
Part of the other appeal of this recipe is that it does not have much gluten in it, and my next challenge will be to remove the gluten all together by perhaps using a coconut flour and some raising agent in place of the half cup of SR flour. Fingers crossed I can get it to work.
Earlier in the week I bought myself a jar of Morello Cherries as an impulse purchase from the supermarket. Anyone else love looking through the “European foods” section of the supermarket to find unusual products? Well these cherries were my discovery and while they are too sour to eat on their own, they were perfect in this sweet, buttery cake.
You can really substitute nearly any fruit in to this recipe. Peaches, plums, pears, cooked apple, frozen berries, almost anything you could think of. So it can be a great recipe to have in your repertoire.
I found this recipe in a cook book somewhere when I was younger and I did the nineties version of “pinning it.” I wrote it down on a piece of paper and popped it in a folder.
So thank you to wherever it came from!
- 150 grams of butter
- 6 egg whites
- 1 tablespoon of milk
- 1 teaspoon of vanilla extract
- 185 grams cups of almond meal
- 240 g of sifted pure icing sugar
- ½ cup of SR flour
- 1 cup of drained (pitted) morello cherries or similar fruit
- Preheat oven to a moderately low temperature (160 celsius)
- Grease and line a deep 20cm round tin, I used my heart tin but it works better in a round tin.
- Place your egg whites in a bowl and whisk until combined
- Melt your butter in a small saucepan.
- Add the milk, vanilla, melted butter, icing sugar and self raising flour. Stir until it is just combined.
- Pour the mixture into a prepared tin and top with fruit.
- Bake for about 1 hour and 30 minutes.
- If the top gets too brown during the baking process you might like to place a piece of foil on top to keep it from browning.
- Allow to cool slightly in the tin before turning it out onto a wire rack to cool.
- Dust with icing sugar and a few extra cherries and enjoy.
I hope you enjoy it as much as I do.
Dani B is a food blogger and writer from Melbourne. You might like to see some of her other deliciously sweet and sweetly traditional cake recipes.