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!

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	60 mins
Course	Dessert

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

Instructions

Preheat the oven up to 180C. Sift the flour with baking soda.
Mix the butter with sugar to make the sugar dissolve as much as possible.
Add the three eggs one by one and the extract (or vanilla sugar).
Add the flour and mix the mass at the low speed of the mixer.
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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.