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Cherry Almond Cake
18 Feb 2013


Cherry Almond Cake | Snap a Bite

February first is Frank’s birthday. I had promised to make him something of his choice he could bring his friends at work. I predicted the combination of almonds and cherries in this contestant would win him over. I was right.

Cherry Almond Cake | Snap a Bite

We had just been to a grand supermarket and had found actual Macarena Amarena cherries! Frank was itching for me to try them out. So I did and used them for this recipe instead of regular candied cherries. The cherries in and of themselves taste wonderful, I must admit. They’re a bit more expensive than the other kind, but you only need one taste to know why. They come in syrup, and I actually dashed some of it over the cake. The cherries were cherished.

I made this one for Frank, but grew to love it too. I wish I made more. (Thankfully, I already did.)

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Cherry Almond Cake

Preparation time: 15 minutes
Cooking time: 60 minutes
Serves: 8-10 people


 show US units 
250 gr cherries (amarena on syrup)
200 gr butter (room temperature)
200 gr sugar
150 gr self rising flour
150 gr almonds (ground)
4 egg(s)
2 lemon(s) (for the zest)
15 gr almonds (shaved)
15 gr sugar (cane)


Preheat your oven to 180°C/350°F.
Drain the cherries (you might want to keep the syrup for later use).

Combine all ingredients except for the shaved almonds, cane sugar and cherries.
Mix for 3-4 minutes until smooth.
Using a wooden spoon, fold in the cherries.
Pour the dough into a greased and flowered pan.
Sprinkle with cane sugar and shaved almonds. 
Bake for 60 minutes.

Let the cake cool for 15 minutes before you get it out of the tin.


adapted from Kookschool: Taart & cake


Notes from readers

Simply Tia  •  2/27/2013 4:35:27 AM
This cake looks perfectly delectable. I could imagine how great the combination of cherry and almond flavor is! Well done. I'm saving this recipe.
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