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Eggless Almond & Cherry Cake
AuthorMeg's KitchenCherries are in season and there is so so much that we can do with cherries. I love making jams, cakes, muffins and sometimes even use it for my focaccia! Today I am sharing wit you a lovely moist, dense fruit cake texture tea cake recipe for Almond & Cherry Cake.
210 g All Purpose Flour/ Maida
2 tsp Baking Powder
124 g Castor Sugar/ Powdered Sugar
110 g Butter
120 g Curd
1 tbsp Flaxmeal/flaxseed powder + 3 tbsp of water
⅛ tsp Almond Essence/ Extract
1 tsp Vanilla Essence/ Extract
100 g Fresh/ Canned Pitted Quartered Cherries
50 ml Milk
¼ cup Roasted Chopped Almonds
1
- Mix the water and flax meal together to prepare the flax egg. Rest aside for 10 minutes.
- Preheat the oven to 170 degree Celsius.
- Line a 6- or 8-inch round tin with parchment paper or melted butter and flour.
- Take butter and sugar in a bowl. Using a hand mixer, beat the sugar and butter until light fluffy and creamy, approximately 3-4 minutes.
- And curd, flax egg (prepared earlier), almond extract, vanilla extract and mix well again.
- In another bowl sift together flour and baking powder.
- Then add cherries and roasted almonds to the dry flour bowl and coat well with flour.
- Combine the ingredients from both the bowls and mix gently until dry and wet ingredients are incorporated well.
- Now add milk and adjust the consistency.
- Transfer the batter into the lined tin and spread evenly.
- Decorate with sliced almonds.
- Bake at 170 degree Celsius for 45-50 minutes or until baked completely.
- Check the centre of the cake for doneness, using a skewer
- Remove and cook on the cooling rack for 5-7 minutes in the tin.
- Unmould and cover using a kitchen towel to cool completely before you slice.
- You can also place the cake in the refrigerator to set properly before slicing.
NOTES
2
- In case you want to make this cake with eggs, then skip the curd and flax egg and use 2 eggs instead.
- You can use canned or tinned cherries but fresh preferred.
- You can use any shape if tin, baking time ill vary in that case.
- Flax meal is powdered flax seeds without roasting.
- Curd is not hung curd but should be slightly thick.
- If your curd is not thick, adjust the milk quantity.
- Skip almond extract if you don’t have.
- Fresh fruits have their own moisture; hence the texture of the cake is extremely soft but slightly dense.
- If you want a lighter cake, place the cherries only on top before baking along with the sliced almonds.
- You can try this cake with pineapple, mango and strawberries.
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Ingredients
210 g All Purpose Flour/ Maida
2 tsp Baking Powder
124 g Castor Sugar/ Powdered Sugar
110 g Butter
120 g Curd
1 tbsp Flaxmeal/flaxseed powder + 3 tbsp of water
⅛ tsp Almond Essence/ Extract
1 tsp Vanilla Essence/ Extract
100 g Fresh/ Canned Pitted Quartered Cherries
50 ml Milk
¼ cup Roasted Chopped Almonds
Directions
1
- Mix the water and flax meal together to prepare the flax egg. Rest aside for 10 minutes.
- Preheat the oven to 170 degree Celsius.
- Line a 6- or 8-inch round tin with parchment paper or melted butter and flour.
- Take butter and sugar in a bowl. Using a hand mixer, beat the sugar and butter until light fluffy and creamy, approximately 3-4 minutes.
- And curd, flax egg (prepared earlier), almond extract, vanilla extract and mix well again.
- In another bowl sift together flour and baking powder.
- Then add cherries and roasted almonds to the dry flour bowl and coat well with flour.
- Combine the ingredients from both the bowls and mix gently until dry and wet ingredients are incorporated well.
- Now add milk and adjust the consistency.
- Transfer the batter into the lined tin and spread evenly.
- Decorate with sliced almonds.
- Bake at 170 degree Celsius for 45-50 minutes or until baked completely.
- Check the centre of the cake for doneness, using a skewer
- Remove and cook on the cooling rack for 5-7 minutes in the tin.
- Unmould and cover using a kitchen towel to cool completely before you slice.
- You can also place the cake in the refrigerator to set properly before slicing.
NOTES
2
- In case you want to make this cake with eggs, then skip the curd and flax egg and use 2 eggs instead.
- You can use canned or tinned cherries but fresh preferred.
- You can use any shape if tin, baking time ill vary in that case.
- Flax meal is powdered flax seeds without roasting.
- Curd is not hung curd but should be slightly thick.
- If your curd is not thick, adjust the milk quantity.
- Skip almond extract if you don’t have.
- Fresh fruits have their own moisture; hence the texture of the cake is extremely soft but slightly dense.
- If you want a lighter cake, place the cherries only on top before baking along with the sliced almonds.
- You can try this cake with pineapple, mango and strawberries.
Same recipe goes if I want to put assorted dry fruits? If no can you share a dry fruits cake recipe..?
Hi!
There are several recipes shared here on the website for Tea Cakes. You can use those for dry fruit cakes.