Almond Cherry Cake Recipe
Author: Dani B
Recipe type: Dessert
Cuisine: Australian
Prep time:
Cook time:
Total time:
Serves: 6-8
- 150 grams of butter
- 150 grams of butter
- 6 egg whites
- 6 egg whites
- 1 tablespoon of milk
- 1 tablespoon of milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of vanilla extract
- 185 grams of almond meal
- 185 grams of almond meal
- 240 g of sifted pure icing sugar
- 240 g of sifted pure icing sugar
- ½ cup of SR flour
- 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.
Recipe by eatmystreet at https://www.eatmystreet.net/2017/08/20/almond-cherry-cake-recipe/
3.5.3239