Recipe #39
Almond & Cherry Cake (Eggless)
Cherries are in season and there is so so much that we can do with cherries. I love making
jams, cakes, muffins and sometimes even use it for my focaccia! Today I am sharing wit you
a lovely moist, dense fruit cake texture tea cake recipe for Almond & Cherry Cake.
Ingredients for Cake
1. All Purpose Flour/ Maida – 210 gms or 1 3/4 cups
2. Baking Powder – 2 tsp
3. Castor Sugar/ Powdered Sugar – 124 gms or 1/2 cup + 2 tbsp
4. Butter – 110 gms or 1/2 cup
5. Curd – 120 gms or 1/2 cup
6. Flaxmeal – 1 tbsp flaxseed powder + 3 tbsp of water
7. Almond Essence/ Extract – 1/8 tsp (Optional)
8. Vanilla Essence/ Extract – 1 tsp
9. Fresh/ Canned Pitted Quartered Cherries – 100 gms (Pat them dry)
10. Milk – 50 ml or 3 tbsp + 1 tsp
11. Roasted Chopped Almonds – 1/4 cup
12. Blanched and Sliced Almonds – To decorate on top
Directions for Cake
1. Mix the water and flax meal together to prepare the flax egg. Rest aside for 10
minutes.
2. Preheat the oven to 170 degree Celsius.
1
3. Line a 6- or 8-inch round tin with parchment paper or melted butter and flour.
4. Take butter and sugar in a bowl. Using a hand mixer, beat the sugar and butter until
light fluffy and creamy, approximately 3-4 minutes.
5. And curd, flax egg (prepared earlier), almond extract, vanilla extract and mix well
again.
6. In another bowl sift together flour and baking powder.
7. Then add cherries and roasted almonds to the dry flour bowl and coat well with flour.
8. Combine the ingredients from both the bowls and mix gently until dry and wet
ingredients are incorporated well.
9. Now add milk and adjust the consistency.
10. Transfer the batter into the lined tin and spread evenly.
11. Decorate with sliced almonds.
12. Bake at 170 degree Celsius for 45-50 minutes or until baked completely.
13. Check the centre of the cake for doneness, using a skewer.
14. Remove and cook on the cooling rack for 5-7 minutes in the tin.
15. Unmould and cover using a kitchen towel to cool completely before you slice.
16. You can also place the cake in the refrigerator to set properly before slicing.
Note:
• In case you want to make this cake with eggs, then skip the curd and flax egg and
use 2 eggs instead.
• You can use canned or tinned cherries but fresh preferred.
• You can use any shape if tin, baking time ill vary in that case.
• Flax meal is powdered flax seeds without roasting.
• Curd is not hung curd but should be slightly thick.
• If your curd is not thick, adjust the milk quantity.
• Skip almond extract if you don’t have.
• Fresh fruits have their own moisture; hence the texture of the cake is extremely
soft but slightly dense.
• If you want a lighter cake, place the cherries only on top before baking along with
the sliced almonds.
• You can try this cake with pineapple, mango and strawberries.
Go ahead and give it a try!! And if you do, don’t forget to share pictures and tag us on
Facebook and Instagram.
