Cherry cake

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This sweet but sour cake is just delicious! Why not give this easy cherry cake recipe a try, you'll not regret it!

8 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Cherry cake

For the cake:

150 g Unsalted butter (softened)
150 g Caster Sugar
3 Medium Eggs (beaten)
5 ml Dr. Oetker Moroccan Almond Extract (1tsp)
150 g Self-Raising Flour
5 g Dr. Oetker Baking Powder Sachets (1tsp)
50 g Ground Almonds
200 g Cherries (chopped)
25 g Flaked Almonds

preparation

Preparation

For the cake

Step 1: First things first for this cherry cake recipe; preheat the oven to 180°C/160°C/Gas mark 4. Grease and line a deep 8” round cake tin. Place the butter and sugar in a large bowl and cream together until smooth.

Step 2: Add the eggs and Almond Extract and mix until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve the flour, Baking Powder and ground almonds on top and fold into the mixture.

Step 3: Place the chopped cherries in a bowl and stir a spoonful of flour through the cherries – this helps prevent them from sinking to the bottom if the cake. Fold the flour coated cherries into the cake mixture.

Step 4: Pour the cake mixture into the prepared cake tin and smooth the top. Sprinkle over the flaked almonds and top with some pieces of thinly sliced cherries. Bake for 40–45 minutes until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes and then place on a wire rack to cool completely. 

Nutritional Information for the recipe Cherry cake

Per Serving Per 100 g / ml
Energy 2001 kJ
478 kcal
695 kJ
166 kcal
Fat 23.73 g 8.24 g
Carbohydrate 56.34 g 19.56 g
Protein 8.47 g 2.94 g

preparation

Preparation

For the cake

Step 1: First things first for this cherry cake recipe; preheat the oven to 180°C/160°C/Gas mark 4. Grease and line a deep 8” round cake tin. Place the butter and sugar in a large bowl and cream together until smooth.

Step 2: Add the eggs and Almond Extract and mix until smooth – if the mixture begins to curdle add a spoonful of flour. Sieve the flour, Baking Powder and ground almonds on top and fold into the mixture.

Step 3: Place the chopped cherries in a bowl and stir a spoonful of flour through the cherries – this helps prevent them from sinking to the bottom if the cake. Fold the flour coated cherries into the cake mixture.

Step 4: Pour the cake mixture into the prepared cake tin and smooth the top. Sprinkle over the flaked almonds and top with some pieces of thinly sliced cherries. Bake for 40–45 minutes until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes and then place on a wire rack to cool completely. 

Nutritional Information for the recipe Cherry cake

Per Serving Per 100 g / ml
Energy 2001 kJ
478 kcal
695 kJ
166 kcal
Fat 23.73 g 8.24 g
Carbohydrate 56.34 g 19.56 g
Protein 8.47 g 2.94 g
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