Eggless Almond & Cherry Cake

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

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.