Cherry And Almond Cake Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 170°C, (fan 150°C, gas mark 3). Cut the cherries in half and rinse in hot water to remove all the syrup. Pat dry with kitchen paper.Step 2:Beat the butter and sugar until light and creamy, then gradually beat in the eggs a little at a time until well mixed, adding a little of the flour if the mixture curdles.Step 3:Fold in the flour, salt, cherries, ground almonds and almond extract until evenly mixed.Step 4:Spread the mixture into a 7 inch cake tin, top with flaked almonds and bake for 60-75 minutes, until firm to the touch and the cake has just begun to shrink from the side of the tin. Allow to cool for 10 minutes then remove from the tin and cool completely.Step 5:To decorate, mix the icing sugar with a drop of water to make a very thick, pourable icing. Drizzle over the cake. This cake will keep a week in a cake tin.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.

CHERRY ALMOND CAKE

Steps:

• Preheat the oven to 356 F | 180 C. Grease a 9 inch springform with butter and place parchment paper at the bottom.
• In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk all together.In a big jar, crack eggs and beat lightly. Add milk, oil and vanilla extract. Whisk to combine.
• Pour milk mixture into the flour bowl. Combine all together to get a cake batter.
• Transfer batter in the springform. Place springform on a baking tray.
• Top batter with cherries, sprinkle half of the sugar then add almonds. Sprinkle the rest of the sugar on the almonds.
• Place in the middle of the oven and bake for 60 minutes.
• To be sure that the cake is cooked, insert a skewer in the middle. Cake is cooked when the skewer comes out clean.
• Allow the cake to cool down completely before serving.
• Serve with some icing sugar.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.