Description
Sweet Cherry Cake is packed with juicy cherries and topped with flaked almonds for crunch. Perfect for dessert or tea time.
Ingredients
Units
Scale
- 1 cup caster sugar
- 2 1/2 cups cake flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 2 cups pitted cherries (fresh or tinned; about 2 x 425 g tins)
- 125 g melted butter, cooled (or 1/2 cup canola oil)
- 4 large eggs
- 250 ml plain yoghurt
- 1 tbsp canola oil (for drizzling on top)
- Flaked almonds, for scattering
- Icing sugar, for dusting
- Whipped cream, to serve
Instructions
- Preheat oven to 180°C (160°C fan).
- Grease a 9 x 12-inch baking tray or a medium round dish.
- In a large bowl, sift together sugar, flour, baking powder, and baking soda. Whisk lightly.
- Make a well in the center and add whisked eggs, melted butter, and yoghurt.
- Stir gently with a spatula until combined. Don’t overmix; you want it a little rustic.
- Pour the batter into the prepared dish.
- Drizzle 1 tbsp of canola oil on top.
- Scatter cherries evenly over the batter, then sprinkle flaked almonds.
- Bake 35–40 minutes, or until a skewer comes out clean.
- Cool completely, dust with icing sugar, and serve with whipped cream.
Notes
Prepared, tried, and tested by Gail
