Cherry Almond Cake, Eggless
Recipe: Cherry Almond Cake, Eggless
Cherry Almond Cake, Eggless is a delicious, moist cake full of almonds and fresh cherries. To bake it without eggs I add thick yogurt along with leavening agents. This results in a cake that has an amazing soft crumb. What I like about this recipe is that you can bake it in a round, square, rectangle or loaf tin. When serving this cake for tea, I prefer to use the loaf tin.
Sharing Cherry Almond Cake, Eggless Recipe With The Group Sunday Funday
Amy, our host for this Sunday requested the following “It’s my birthday later this month and I need cake ideas! Share your favorite cake recipe OR favorite decorating technique/design”! While I am not that good at decorating cakes, I love baking them. I hope Amy enjoys this eggless version of cherry almond cake with fresh cherries. It is quite difficult to get cherries during winter. I had actually baked this cake during summer when we had friends over from Mombasa.
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Ingredients Required For Cherry Almond Cake, Eggless
All Purpose Flour
Also known as plain flour. We need about a cup. I prefer to sift the flour with the baking agents and salt, before adding to the wet ingredients.
Almond Flour
Add some for that nice nutty flavour. If you don’t have any replace the quantity with all purpose flour.
Fresh Cherries
I took about 150g of fresh cherries. Wash and cut the cherries into halves. Remove the seed. I left them in halves. You can chop them into smaller pieces if you wish. Add about 1-2 tbsp of flour from the measured amount. Mix with the cherries. This will prevent the cherries from sinking to the bottom of the cake.
Almonds
I have added a small amount of chopped almonds to the batter, about ¼ cup. Also added some almond slivers on top before baking the cake.
Sugar
I have used granulated white sugar for this recipe.
Milk
I have used normal 2% fat dairy milk.
Yogurt
Take thick plain yogurt. If the yogurt is watery or thin then you may need to reduce the amount of milk.
Baking Powder
As the leavening agent.
Baking Soda
Also known as Soda Bicarbonate, we will add a bit as a leavening agent.
Vanilla Extract
Or vanilla essence, for flavour.
Lemon Zest
Optional. Add about 1 tbsp of fresh lemon zest for flavour.
Butter
I have used salted butter. You can opt to use unsalted butter. Make sure it is room temperature soft.
Salt
I will be adding very little salt. If you use unsalted butter then add ¼ tsp. Salt helps to bring out the flavours.
Watch How To Make Eggless Cherry Almond Cake
CHERRY ALMOND CAKE, EGGLESS
Ingredients
- 1 cup all purpose flour
- ½ cup almond flour
- 1 cup fresh cherries, pitted 150g whole
- ¾ cup sugar
- ¼ cup butter salted
- ½ cup plain yogurt thick
- ½ cup milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract /essence
- 1 tbsp lemon zest optional
- ⅛ tsp salt
- ¼ cup almonds chopped
- 2-3 tbsp almond flakes/sliced
- extra butter for greasing the tin
- extra flour for dusting the tin
Instructions
- Preheat the oven to 180℃.
- Grease a loaf tin with little butter.
- Add about 1 tbsp flour. Shift it around the tin to coat. Tap off the extra flour.
- Sift flour, salt , baking powder and baking soda together.
- Wash and cut the cherries into halves. Remove the seeds. Leave them in halves or cut them into smaller pieces. I left them in halves.
- Add 1-2 tbsp of flour from the measured amount. Mix gently with cherries to coat.
- Add sugar and butter in a mixing bowl.
- Beat the sugar butter with an electric beater or hand mixer till the mixture appears a little fluffier.
- Add the yogurt and mix further.
- Add the milk, lemon zest and vanilla extract. Mix well.
- Add the flour mixture. Gently fold in the flour. Don't over mix.
- Fold just enough so that the flour is wet.
- Add the cherries and chopped almonds. Fold in gently.
- Pour the batter in the prepared loaf tin.
- Level it gently.
- Sprinkle the almond flakes or slices on top.
- Bake the cake for 45-50 minutes.
- After 45 mins check if the cake is baked. Insert a toothpick or wooden skewer in the middle of the cake..
- If it comes out clean, the cake is done.
- Allow the cake to cool in the tin for 20-30 minutes.
- Gently, insert a knife around the cake to loosen it.
- Remove the cake from the tin.
- Allow it to cool down completely before slicing it.
Notes
- Wash and wipe the cherries well.
- Can line the tin with parchment paper so that way it is easy to remove from the cake tin.
- Can use a 8 inch round tin, 8X8 square tin. The baking time will vary depending on the tin used.
- Make sure you use thick plain yogurt and not a watery one.
- Don't be tempted to remove the cake immediately from the tin. It will break.
- Slice the cake with a sharp knife.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
