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Hello friends. Are you ready for a great and easy cake recipe? A delicious cherry cake recipe with vanilla and ground almonds. The ideal summer cake for guests, with a scoop of vanilla ice cream or for a picnic. The cherries can also be replaced with berries, for example raspberries or blackberries.
Sponge cake
Sponge cakes are actually pretty easy and quick to make. You need: flour, butter, spices and baking powder. Ideally all ingredients should be at room temperature. If no eggs are used, I always add some apple cider vinegar to the batter. The combination of baking powder / baking soda and vinegar works wonders, namely many bubbles! This will make the cake super light and airy later. Therefore, after adding the vinegar, you should not stir the dough for too long.
Cherry cake recipe with vanilla
110 g butter, room temperature
60 g of sugar
40 g date sugar
1 tsp vanilla extract
Grated 1/2 organic orange
2 eggs
100 g light spelt flour or wheat flour
40 g ground almonds
1 tsp baking powder
250 g frozen cherries or fresh pitted cherries
also
powdered sugar
20 cm box shape or an 18 cm springform pan
Beat butter with sugar and date sugar in a bowl until frothy. Add the vanilla, orange zest and the eggs individually.
Preheat the oven to 180 ° C. Line a cake tin or springform tin with baking paper.
Mix the flour, baking powder and almonds. Mix the flour mixture into the butter mixture.
Finally, fold the cherries evenly under the dough.
Pour the dough into the cake tin and bake for 40 minutes. If the cake gets too dark, cover it with baking paper.
Make a stick test to check whether the cake is ready.
Let it cool briefly in the mold and then let it cool completely on a wire rack.
If you like, dust the cherry cake with a little powdered sugar before serving.
Greetings from your Kathrin
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Cherry cake recipe with vanilla
Ingredients
- 110 g butter room temperature
- 60 g sugar
- 40 g date sugar
- 1 tsp vanilla extract
- Zest of 1/2 organic orange
- 2 eggs
- 100 g light spelt flour or wheat flour
- 40 g ground almonds
- 1 tsp baking powder
- 250 g frozen cherries or fresh pitted cherries
also
- powdered sugar
- 20 cm box shape or an 18 cm springform pan
Instructions
- Beat butter with sugar and date sugar in a bowl until frothy. Add the vanilla, orange zest and the eggs individually.
- Preheat the oven to 180 ° C. Line a cake tin or springform tin with baking paper.
- Mix the flour, baking powder and almonds. Mix the flour mixture into the butter mixture.
- Finally, fold the cherries evenly under the dough.
- Pour the dough into the cake tin and bake for 40 minutes. If the cake gets too dark, cover it with baking paper.
- Make a stick test to check whether the cake is ready.
- Let it cool briefly in the mold and then let it cool completely on a wire rack.
- If you like, dust the cherry cake with a little powdered sugar before serving.
Notes
- you can use brown sugar also.
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