Dessert
Cherry Cake with Almonds
It's summer season and we have to use those cherries, and what better way than to use them fresh on top of the cake with slivered almonds!
25 min prep
60 min cook
Elements
- 100 g butter, softened
- 2 cups self-raising flour
- 1 cup caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sliced almonds
- 1 tablet of dark eating chocolate (70% cocoa)
- 3/4 cup plain yogurt
- 1 cup cherries, with stones removed and cut in half
Alchemy
- Preheat the oven to 180°C.
- Butter a round cake tin and line it with baking paper.
- Cut the cherries in half and remove the stones.
- Cut the chocolate into small pieces.
- In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs, one at a time, until the batter is smooth.
- Add the vanilla extract.
- Stir in the sifted flour and yogurt until well combined.
- Gently fold in the chocolate pieces.
- Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
- Carefully place the cherries upright around the edges of the tin, gently pushing them down to the bottom.
- Finish it with the almonds.
- Place the cake in the preheated oven and bake for about 1 hour, until a wooden skewer inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the tin.
