Almond Cherry Cake

Almond Cherry Cake

An delicious easy cake, perfect cold as part of a dessert table or for afternoon tea. Serve with Barambah Organics Vanilla Bean Yoghurt or Pure Cream.


  • 1/2 cup butter
  • 400g fresh cherries
  • 1 cup flour
  • 2/3 cup almond meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1/2 cup almond milk


  1. Preheat oven to 180 degrees.  Grease a 22cm cake tin and line with grease proof paper.
  2. Melt butter & allow to cool.
  3. Deseed all of the fresh cherries.  Quarter all of the cherries, except put 15 aside as halves.
  4.  Mix flour, almond meal, baking powder and salt in bowl.
  5. In another bowl, beat eggs, sugar & melted butter together for 2-3 minute to be thick and creamy.
  6. Beat in vanilla essence & dry ingredients. Once mixed, add the quarted cherries and fold through.
  7. Pour batter in the prepared cake tin & palce in oven.
  8. Remove from the  oven after 12 minute and arrange the half cherries on top of the cake.
  9. Return to the  oven & bake for a further 15 minute or until golden.
  10. Allow to cool for 10 minutes & serve warm or cool.
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