February first is Frank’s birthday. I had promised to make him something of his choice he could bring his friends at work. I predicted the combination of almonds and cherries in this contestant would win him over. I was right.
We had just been to a grand supermarket and had found actual Macarena Amarena cherries! Frank was itching for me to try them out. So I did and used them for this recipe instead of regular candied cherries. The cherries in and of themselves taste wonderful, I must admit. They’re a bit more expensive than the other kind, but you only need one taste to know why. They come in syrup, and I actually dashed some of it over the cake. The cherries were cherished.
I made this one for Frank, but grew to love it too. I wish I made more. (Thankfully, I already did.)
Cherry Almond Cake
Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 8-10 people
Ingredients
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250 gr cherries (amarena on syrup)
200 gr butter (room temperature)
200 gr sugar
150 gr self rising flour
150 gr almonds (ground)
4 egg(s)
2 lemon(s) (for the zest)
15 gr almonds (shaved)
15 gr sugar (cane)
8.8 oz. cherries (amarena on syrup)
7/8 cup(s) butter (room temperature)
1 cup(s) sugar
1 1/4 cup(s) self rising flour
1 1/4 cup(s) almonds (ground)
4 egg(s)
2 lemon(s) (for the zest)
2 tablespoon(s) of almonds (shaved)
1 tablespoon(s) of sugar (cane)
Preparation
Preheat your oven to 180°C/350°F.
Drain the cherries (you might want to keep the syrup for later use).
Combine all ingredients except for the shaved almonds, cane sugar and cherries.
Mix for 3-4 minutes until smooth.
Using a wooden spoon, fold in the cherries.
Pour the dough into a greased and flowered pan.
Sprinkle with cane sugar and shaved almonds.
Bake for 60 minutes.
Let the cake cool for 15 minutes before you get it out of the tin.