Posted by Taste the pleasure of beautiful seasonal cherries with this very moist cake (without refined sugar). Very easy to prepare!
Duration:
Amount : 6 people
Ingredients
- 100 g all-purpose flour
- 120 g almond meal
- 1 cc baking powder
- 0,5 cc salt
- 2 large eggs
- 55 g light brown sugar
- 40 g dark brown sugar in the organic section of the supermarket
- 120 g unsalted butter
- 350 g whole pitted fresh cherries washed and well drained
- 1 cs light brown sugar
Prep time
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Preheat the oven to 175° traditional heat. Grease a 20cm round springform pan.
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Melt the butter in the microwave. In a container, mix the warm melted butter, the brown sugar and the whole cane sugar. Add the eggs and mix again to have a homogeneous texture.
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Separately, mix the dry ingredients: flour, ground almonds, salt, baking powder. Add these dry ingredients to the batter. Do not overmix: just enough so that you no longer see any flour. The batter is thick, that’s normal.
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Add the whole pitted cherries (keep a few aside for the top of the cake). Mixing with a spatula is easier.
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Pour this batter into the buttered pan. Smooth. Add the remaining cherries on top of the cake, pressing down very lightly.
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Sprinkle the cake with 1 tbsp of brown sugar and bake for 45 minutes. The duration depends on your oven: use a wooden pick to test for proper cooking.
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Remove from the oven, let cool in the mold for 15 minutes then turn out onto a wire rack or serving platter.
Notes
This cherry cake can be kept for 3 days at room temperature, in an airtight bell. If you put it in the refrigerator, you can keep it a little longer but it will lose its softness.