Cherry and Almond Cake

by Editorial Staff

This cake is soft and spongy. It is slightly soaked and melts in your mouth. As for me, this is the perfect cake, so I highly recommend you to bake it!

Ingredients

For a 20 cm mold:

  • Butter – 110 g
  • Sugar – 150 g
  • Eggs – 3 pcs.
  • Wheat flour – 120 g
  • Almond flour – 40 g
  • Baking soda – 1/2 teaspoon.
  • Almond extract – 1/2 teaspoon. (I replaced it with vanilla sugar)
  • Cherries – 300 g
  • Almond petals for decoration

Directions

  1. Preheat the oven up to 180C. Sift the flour with baking soda.
  2. Mix the butter with sugar to make the sugar dissolve as much as possible.
  3. Add the three eggs one by one and the extract (or vanilla sugar).
  4. Add the flour and mix the mass at the low speed of the mixer.
  5. Place the batter into the mold, spread the cherries and almond petals over the top, and place the cake in the oven for 40-50 minutes. Allow the cake to cool down slightly and then you can serve.

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