AMARETTO & CHERRY CAKE
Description
I had so much to do yesterday, but in the midst of all the rushing around, I spied these cherries sitting in the bowl and thought, " I should make a cake with these." No sooner had that thought crossed my mind than I was plunging into making this. I followed my mantra of equal quantities of fat, sugar and flour and added my own flavours. It emerged triumphant from the oven!
My mister and I didn't really allow it to cool, before polishing off large hot slices ! Scrumptious.
I love the flavours of almond and cherry together. Nowhere does this work as well as it does in cake. The amaretto worked perfectly with the sweet stickiness of the cherries. Almond flakes provided a lovely crunch on top.
You can substitute the cherries for any soft fruit here and add almond essence instead of the booze if you prefer.
I've used olive oil instead of butter, which gives it a great texture.
Ingredients
METHOD
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Heat the oven to 180c, grease and flour the baking tin.
Mix 3 tbs amaretto with the cherries and crush lightly with the back of a fork, letting the flavours mingle
Mix the dry ingredients - ground almonds, flour, salt and baking powder in a bowl and set aside.
Beat the eggs, olive oil, and sugar till smooth (2/3 mins) Mix in the vanilla essence and 2 tbs of amaretto. Fold in the dry ingredients till mix is smooth. Pour into the tin.
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Add the cherry mix dotting and swirling it across the tin.
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Sprinkle flaked almonds across the top.
poke a few holes into it and drizzle amaretto over so it soaks in.
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Bake for 40 mins at 180c . Test that skewer comes out clean.
If you can wait, allow to cool, serve on its own with a cup of tea. Or serve with custard if you want it as a dessert.
