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🍰 Moist Almond Cherry Cake with Orange Zest

349 kcal · 30 min · 4 servings

Ingredients

• 1 tsp orange peel (untreated)
• 175 g soft butter
• 120 g raw cane sugar
• 4 eggs
• 1 pinch salt
• 1 tsp baking powder
• 275 g wheat flour Type 550
• 100 g almond flour
• 100 ml milk (1.5% fat)
• 1 jar sour cherries (drained weight; à 350 g)
• 40 g sliced almonds
• 2 tbsp raw cane powdered sugar (for dusting)

Instructions

1. 1. Wash the orange under hot water and pat it dry.
2. 2. Finely grate the orange peel (only the colored part, not the white pith).
3. 3. Beat the butter with the beaters of the hand mixer until creamy and fluffy.
4. 4. Stir in the brown sugar and eggs alternately into the butter.
5. 5. Add the salt and the orange zest to the mixture and mix everything well.
6. 6. Mix the baking powder, regular flour, and almond flour in a separate bowl.
7. 7. Add the flour mixture and the milk alternately to the butter mixture.
8. 8. Stir the batter until it is smooth and pliable.
9. 9. Grease the springform pan if it is not non-stick.
10. 10. Pour the batter into the pan and smooth the surface.
11. 11. Drain the cherries well and distribute them evenly over the batter.
12. 12. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced).
13. 13. Bake the cake for about 50 minutes.
14. 14. Perform the skewer test after 40 minutes to check for doneness.
15. 15. Sprinkle the almond flakes over the cake during the last 10 minutes of baking.
16. 16. Remove the cake from the oven and let it cool completely.
17. 17. Carefully release the cake from the pan.
18. 18. Dust the cake with powdered sugar and cut it into pieces.
19. 19. Serve the cake pieces.

Nutrition per serving

• kcal: 349
• Protein: 8 g · Fett/Fat: 21 g · Carbs: 32 g