Cherry & almond cake

Cherry & almond cake

Vişneli ve bademli kek

By
From
Turkish Meze
Serves
8-10
Photographer
Alicia Taylor

Instead of roasting the almonds in this recipe, you could use the same quantity of almond meal. Lightly toast the almond meal in a dry frying pan before adding it to the cake.

Ingredients

Quantity Ingredient
250g almonds
140g unsalted butter
230g caster sugar
6 free-range eggs
175g rice flour
1 tablespoon baking powder
3 oranges, zested, shredded or chopped
250g pitted sour cherries, see note

Method

  1. Preheat the oven to 180°C. Butter and flour a 27 cm springform cake tin.
  2. Spread the almonds on a baking tray and roast for 15–20 minutes, or until lightly browned. Transfer to a food processor and blitz until finely ground. Tip into a bowl and set aside.
  3. Add the butter and sugar to the food processor, then blend together for a few minutes. Add the eggs, one at a time. Now add the rice flour, baking powder, ground almonds and orange zest all at once and mix them through.
  4. Spoon the mixture into the cake tin. Arrange the cherries on top, and around the edges, so that when people cut into the cake, everyone will get pieces of little cherries and there will be nothing left on the plate.
  5. Bake for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool before removing from the tin.
  6. Serve the cake at room temperature. It will keep for 3–4 days in an airtight container out of the refrigerator.

Note

  • Sour cherries are loved throughout Turkey, and add a luscious tang to this cake. If you can’t find any, just use regular pitted cherries.
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