Cherry and almond cake recipe, which is somewhere in-between a cherry and almond cake and a cherry and almond tart. This cherry and almond cake (for the sake of argument) can be made in a circular pan (you will see from my video) or as a tray bake. This circular pastry pan is a firm 10/10 from me, and I have placed the affiliate link to it in the notes below. This will be one of my recipes that I will be making as one of my Queens Platinum Jubilee Recipes. It is a good one, as it stays moist (sorry I hate that word too) and doesn’t dry out quick, and that could be due to the addition of coconut.
This cherry and almond cake can use both shortcrust pastry or sweet pastry as a base. Just click the links for homemade recipe details, or if you struggle pastry making, you can purchase a ready made block.
This cherry and almond cake recipe, is wonderful served with custard, cream or ice cream… or all three.
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Cherry And Almond cake
- Total Time: 1 Hour 0 Minutes
- Yield: 8 1x
Description
Cherry and almond cake recipe, which is somewhere in-between a cherry and almond cake and a cherry and almond tart. This cherry and almond cake (for the sake of argument) can be made in a circular pan (you will see from my video) or as a tray bake. This will be one of my recipes that I will be making as one of my Queens Platinum Jubilee Recipes. It is a good one, as it stays moist (sorry I hate that word too) and doesn’t dry out quick, and that could be due to the addition of coconut.
This cherry and almond cake can use both shortcrust pastry or sweet pastry as a base. Just click the links for homemade recipe details, or if you struggle pastry making, you can purchase a ready made block.
This cherry and almond cake recipe, is wonderful served with custard, cream or ice cream… or all three.
The circular pan used in the video gets a 10/10 from me. I have placed the affiliate link for it in the notes below if you are interested.
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Ingredients
- 500g Of Shortcrust or Sweet Pastry
- 100g Soft Butter
- 100g Caster Sugar
- 1 Large Egg beaten
- 30g Ground Rice (If you can find it use plain flour)
- 50g Ground Almonds
- 50g Desiccated Coconut
- 50g Almonds Chopped
- 1 Tsp Almond Extract
- 2 Tbsp Milk
- 6 Tbsp (approx) of Cherry Jam
- 50g Glace Cherries to decorate
Instructions
Preheat Oven to 180 degrees centigrade
Roll out pastry, and place in your tray, (any tin around 20-23cms fine) leaving the edges overhanging. If you see my video there is an excellent tip later for overhanging pastry. Place the pastry in the fridge whilst you get on with the next section.
Beat the butter and sugar for around 5 minutes until it goes white and fluffy.
Gradually add in the egg, along with the ground rice (or flour), ground and chopped almonds, coconut, and almond extract. Mix round with 2 tbsp of milk to loosen slightly.
Take the pastry out of the fridge, and place the cherry jam in a layer on the base.
Then place the almond mixture in blobs over the top (again the video shows this). If you place in one lump over the top it is harder to coax it over the top as a layer. It doesn’t have to be perfect across the top, as the heat from the oven helps the almond mixture spread. Then over the top pop in and place the glace cherries.
Cook in the oven for around 45 minutes. If you think it is colouring too much, yet not cooked through, place some foil over the top (video shows this) and continue to cook. You want the mixture to be cooked through but not sticky. So test with a knife into the top to see that it comes out relatively clean.
Let it cool properly once cooked. Then you can use the trick of the vegetable peeler around the pastry edge so you get a nice finish. The video shows this too. If you don’t let the pastry cool down though, it could break a bit, so make sure its not fresh out of the oven, when doing this hack.
Serve and enjoy!
Notes
Circular holed pastry tin – https://amzn.to/3Jvsf43
Please note the prep and total cooking times does not include the making of the pastry.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Baking
- Method: Oven
- Cuisine: British
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