Yesterday, I prepared this delight, following the advice of a friend, and I was incredibly captivated by it! 🙂 It’s not just good, it’s superb and the recipe is from Annalisa Barbagli.
I even brought a piece to my family and everyone loved it.
This cake combines the rich flavors of almonds with the sweet tanginess of cherries, creating a treat that’s perfect for any occasion.
Almond Cherry Cake is a luscious, moist cake that’s infused with the nutty flavors of almonds and the sweet, juicy bursts of cherries. It usually features ground almonds or almond flour, which not only contributes a rich flavor but also makes for a denser, more satisfying texture. Fresh or canned cherries are used to add a tart contrast to the sweetness of the cake, making every bite a delightful experience.
If you love cherries and are looking for more ways to incorporate them into your desserts, here are a few ideas:
- Cherry Clafoutis
- Chocolate and Cherry cake
- Cherry and Chocolate Brownies
Preparing your Almond Cherry Cake with the Thermomix allows you to simplify the process, ensuring that you can enjoy more time savoring your creation with friends and family. These tricks and additional recipes will help you make the most out of the delightful flavors of cherries in your baking adventures.
I leave you with the recipe for the Thermomix almond cherry cake.
See you for the next recipe!
Nea!
P.s.: If you don’t have the necessary gadget, I recommend this one, which is what I use: Tescoma Cherry Pitter.
Thermomix Almond Cherry Cake
Ingredients
- 500 gr cherries
- 100 gr plain wheat flour (or 00 flour)
- 100 gr sugar
- 100 gr peeled almonds
- 80 gr soft butter *
- 2 eggs at room temperature
- 1 tsp baking powder
- 2 tbsp maraschino liqueur (optional)
- 1 pinch fine salt
Instructions
Put the almonds in the bowl, chop: 10 sec. speed. Turbo and set aside.
In the empty bowl, combine butter and sugar, whisk (without butterfly): 1 min. speed 3.
Remove the mixture well from the walls of the bowl and add the reserved almond flour, mix: 30 sec. speed 4.
Set to speed 4 and add the eggs, one at a time and continue for 1 minute.
Combine the flour, baking powder, salt and liqueur, stir in: 1 min. speed 4.
Pour the resulting mixture into a cake pan (20 cm) lined with parchment paper, place the pitted cherries on the surface, pressing them lightly.
Bake in a preheated oven at 180°C for about 45 minutes (always do the toothpick test).
Allow to cool completely and serve… Buon appetito!
Recipe Notes
*For those who are intolerant to dairy products, it is possible to replace butter with lactose-free or plant-based butter.
I used a 22 cm pan, it is slightly lower but still very good.
