I have to be honest, am not a summer person but the thought of the summer slipping away when cold breez starts to blow in the evenings and when my favourite kind of summer fruite is no longer being sold in supermarkets or markets ;gives me some kind of gloomy mood.There is something about summer that is close to an end that gives people some kind of blues.
Well, I decided to cherish those last days of summer by going to the pool with my two years DD and take advantage of the last chance in finding summer fruites and using them in my bakings.Last week I saw those beautiful red blood cherries and I decided to buy them,though I was taking a chance on buying tastless cherries, I was happy to find they were sweet and tasty just as I hoped them to be!
I searched online for a cake baked with cherries and I came across this recipe from www.sevenspoons.net, I've always liked cakes that contain almond's flour in them but combining almond's flour and cherries is really mouth watering add to this the buttery flavour and how cake is moist when using sour cream in it.
I prepared this cake last sunday for a lunch with my in laws, they were speechless.
Almond butter cake with cherries
Ingredients
360gr butter
300 gr granulated sugar
4 large eggs
2\3 cup sour cream (if you don't have any, you can mix half a cup of greek cream cheese with two Tbs yougurt)
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
85 gr ground almonds (or you can use almond's flour)
175 gr all purpose flour
1\2 teaspoon salt
1 teaspoon baking powder
2 cups fresh cherries,pitted and cut in half
25 gr flaked almonds
Preheat the oven 175 c°, butter well a 22 cm flower shape or rectangle shape pan and flour,put aside.
With an electric mixer, cream together butter and sugar until light and fluffy.Decrease speed then add the eggs one at a time and mix until incorporated,scrape the sides of the bowl with a plastic spatula as you do this.
In a small bowl , mix together sour cream,vanilla extract and lemon zest.
In another bowl,sift together flour,almonds flour ,baking powder and salt.
Add half of flour to the butter mixture and mix until incorporated.Add sour cream
mixture and mix well then add the remaining of flour and mix until incorporated.
Pour mixture into prepared pan using your hands.Sprinkle fresh cherries and flaked almonds
bake for 40 min or until a scewer inserted in cake comes out clean.
Enjoy!
Note: original recipe calls for demrara sugar sprinkled with almonds' flakes before baking.I chose not to add as cake is rich enough as it is.
