Cherry Almond Tea Cake
Find how to use fresh or frozen cherries to make this delicious cherry almond tea cake with a hint of orange zest! Serve warm with tea or coffee.
Servings: 12 pieces
Calories: 181.23kcal
Ingredients
- 1 cup all-purpose flour (maida)
- ¼ cup almond flour or sorghum flour (jowar)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 90 grams unsalted butter softened to room temperature
- ⅔ cup white sugar
- 2 large eggs room temperature
- ¼ cup full-fat labneh or use hung curd or sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest or lemon zest
- 1 cup pitted cherries halved (fresh or frozen)
- almonds for garnish
Instructions
Prep the cake pan and oven
- Preheat the oven to 180℃ and grease and flour an 8-inch round pan or 7-inch square pan.
Prepare the cake batter
- Add both the flour, baking powder and salt to a small bowl and whisk to combine.1 cup all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a larger bowl, add the softened butter and sugar. Cream the butter and sugar with an electric hand mixer at high speed for 2 to 3 minutes or until smooth and creamy. Make sure to scrape down the sides of the bowl with a rubber spatula as needed.90 grams unsalted butter, ⅔ cup white sugar
- Add the eggs, labneh (hung curd or sour cream) vanilla extract, and orange or lemon zest. Whisk on high speed until combined. The mixture may look curdled and that is okay!2 large eggs, ¼ cup full-fat labneh, 1 teaspoon vanilla extract, ½ teaspoon orange zest
- Add the flour mixture and mix at a low speed until smooth. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
- Lastly, fold in the halved and pitted cherries and transfer the batter to the greased and floured or lined cake pan. (You may reserve some halved cherries to place on the top of the cake before baking)1 cup pitted cherries
Bake the cake
- Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of the spoon. Tap the pan on the countertop once or twice to remove any trapped air bubbles. Sprinkle sliced almonds all over the top.almonds
- Bake for 35-45 minutes. Baking time may vary, so keep an eye on your cake. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminium foil. The cake is done when a toothpick inserted in the centre comes out clean.
Serve
- Remove from the oven and place the pan on a wire rack to cool for at least 15 minutes. Slice and serve slightly warm with coffee or tea.
- Cover any leftover cake and store it in the refrigerator for up to 5 days.
Notes
All measurements are made using measuring cups where 1 cup = 250ml and used the scoop and sweep method.
Nutrition
Serving: 1piece | Calories: 181.23kcal | Carbohydrates: 23.08g | Protein: 3.32g | Fat: 8.8g
