Since I was a little girl, many many years ago, among other interests suitable for a teenager, like reading and music, I also liked to discover new recipes. That was something that my mother didn’t liked much because besides finding a new recipe, I wanted to try it too. “Not now, I just washed the dishes and you will mess the kitchen up again” she was saying almost every time I wanted to do my tests. ” I will clean everything afterwards , don’t worry” I was answering and went to the kitchen to try something that I was found in a magazine or in a cookbook or even on the packaging of a product. There was no internet back then you know.
Many years have passed since that period and the recipes that I have collect are many as well. My drawers are full of ripped out magazine pages and notebooks full of handwritten recipes. Searching all that stuff for a new recipe to make, this almond cake drew my attention. It was perfect. Simple, with few ingredients, with almonds that I adore and of course I would be able to use the cherries in syrup from my last post (not that I didn’t know what to do with but I wanted to show you a way of using that spoon sweet). I want you to know that it was very difficult for me not to empty the jar with cherries until I make this almond cake. I needed a lot of self-control not to do that. Many of you with a sweet tooth I believe you understand what I am saying.
This almond cake is so delicious! The combination of almonds and cherries is just heavenly. Almonds give a crispy crust and a grainy texture and sweet chewy cherries make the cake so syrupy and moist that it is a real pleasure. The only thing that can make it even better is a scoop of ice cream over it.
Easy to make and super tasty? Aren’t you in the kitchen yet?
I hope you enjoy that recipe, my family surely did.
Almond cake with cherries
- 200 gr butter, softened
- 200 gr sugar
- 200 gr blanched ground almonds or almond meal
- 20 gr all purpose flour, sifted
- 2 eggs
- 150 gr cherries in syrup drained
Preheat the oven at 170 °C.
Grease and flour a 20cm square baking pan.
Beat butter and sugar until fluffy using an electric mixer.
Add the almond meal a little at a time and the eggs one by one.
Continue beating until creamy and stop the mixer.
Incorporate the flour by hand with a spatula.
Pour the mixture to the prepared pan and scatter the drained cherries over it.
Bake for 45-50 minutes. Let it cool before serve.
***The recipe is from a Greek food magazine (i haven’t write down the name and i don’t remember it after all these years, sorry!) and the original recipe calls for mixed red berries.