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.
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.