This rich almond and juicy cherries work really well in a cake, it’s a bit like frangipane.
I really love cherries, especially in the classic Black forest. But cherries and almonds are also an amazing combo. I do like Cherrie Bakewells BUT my main issue is almond extract, I just find the taste so artificial and overpowering so I prefer to make my own, however, I have added it to the recipe below and left it for you to make that decision.
You may notice that this recipe doesn’t contain any eggs so it’s amazing when you run out of eggs! Also, this cake can be made vegan and I have added options for you.
There are quite a few ingredients and is a long bake just to warn you! I thought next time I make it I might add splodges of cherry jam and would give that extra cherry flavour.
Almond & Cherry Traybake
- 120 g – Butter softened Can be dairy-free block
- 300 g – Caster sugar
- 100 g – Light brown sugar
- 60 ml – Oil
- 65 g – Ground Almonds
- 60 g – Cornflour
- 1 tsp – Baking powder
- 1 tsp – Bicarbonate of soda
- 1 tbsp – Lemon juice or Cider vingear
- 1 tsp – Salt
- 1 tsp – Vanilla Extract
- 3 tsps – Glycerine Optional
- 2 tsp – Almond extract Optional
- 385 g – Plain flour
- 180 ml – Milk Can be dairy free
- 240 ml – Water
- 200 g – Frozen or fresh Cherries (I used frozen)
- 1. Preheat the oven to 180°C. 2. Grease and line 23×33 cm / 9×13 inch rectangular cake tin with baking parchment.3. In a small bowl add the milk and lemon juice or vingear, mix and leave to curdle.4. In a large mixing bowl either using a stand mix or electric whisk, place the softened butter, caster sugar and light brown soft sugar in a large bowl and whisk together for a few minutes until well combined then whisk in the sunflower oil a little at a time.5. In the bowl add the, ground almonds, cornflour, baking powder, bicarbonate of soda, salt, cider vinegar, vanilla extract, almond extract and glycerine and whisk until smooth and well combined.6. With the mixer on a low speed, whisk in a third of the flour, followed by the milk and some of the water, then another third of the flour, the rest of the water, then the rest of the flour. Once all of the flour is added, take care not to over-beat the mixture7. Spread and level the mixture into the baking tin. Then place all the cherries on top but don't quash in. 8. Bake for about 45 minutes until a skewer inserted into the centre comes out clean. The cake is very delicate when it is warm so leave it to cool in the tin for at least an hour before carefully lifting it out using the strip of baking parchment.