Cherry Nut Cake
by Editorial Staff
Many people love baked goods with cherries. Because it’s delicious. Both fresh and defrosted cherries are suitable for this cake.
Ingredients
- Butter, room temperature – 150 g
- Sugar – ¾ glass
- Large eggs – 2 pcs.
- Flour with baking powder, sifted – 2 ¼ cups
- Baking powder – 1 teaspoon.
- Ground almonds – 2 cups
- Vanilla extract – 1 teaspoon
- Milk – 2/3 cup
- Pitted cherries – 450 g
- Sliced almonds – ¼ cup
- Powdered sugar
Directions
- Preheat oven to 180 degrees. Lightly grease the round shape with detachable sides and cover it with parchment paper. Beat the butter and sugar well with a mixer. Add eggs one at a time. Before adding the second egg, add 1 tbsp flour.
- Stir in flour, baking powder, ground almonds and vanilla. Add 1/3 cup milk. The dough should drain from the mixer attachments (if the dough is too thick, pour in more milk). Stir in half the cherries, place the dough in a mold, sprinkle with the remaining cherries and almonds.
- Bake the muffin for an hour and a half to 1 hour and 45 minutes. The baking time will depend on how juicy the cherries are. Use a wooden skewer to check if the cake is ready (so that no dough remains on it). If the top of the cake starts to burn, cover it with foil. Cool the finished cake in the form on the wire rack. Sprinkle with powdered sugar before serving.
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