Moist Cherry Cake (No Refined Sugar)

Enjoy the luscious flavors of seasonal cherries in this moist and irresistible cake. It’s easy to prepare and perfect for any occasion!

Servings: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

• 100 g all-purpose flour
• 120 g almond meal
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 55 g light brown sugar
• 40 g dark brown sugar (found in the organic section of supermarkets)
• 120 g unsalted butter
• 350 g whole fresh cherries, pitted, washed, and well-drained
• 1 tbsp light brown sugar (for sprinkling)

Instructions

Preparation

1. Preheat your oven to 175°C (350°F) using traditional heat.
2. Grease a 20 cm (8-inch) round springform pan with butter or line it with parchment paper for easy removal.

Step 1: Prepare the Wet Ingredients

1. Melt the unsalted butter in the microwave or over low heat. Ensure it’s warm but not hot to prevent cooking the eggs when combined.
2. In a large mixing bowl, combine the melted butter, light brown sugar, and dark brown sugar. Whisk until the mixture is smooth and creamy.
3. Add the eggs, one at a time, whisking well after each addition to create a homogeneous mixture.

Step 2: Combine the Dry Ingredients

1. In a separate bowl, mix the all-purpose flour, almond meal, baking powder, and salt. Use a whisk to ensure the ingredients are evenly distributed.

Step 3: Create the Batter

1. Gradually fold the dry ingredients into the wet mixture. Use a spatula or wooden spoon to mix until just combined. Be careful not to overmix—this will help keep the cake tender.
   • Tip: The batter will be thick, which is normal for this recipe.
2. Gently fold in the pitted cherries, reserving a few for topping. Use a spatula to distribute them evenly throughout the batter.

Step 4: Assemble and Bake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Arrange the reserved cherries on top of the batter, pressing them down slightly.
3. Sprinkle the top with 1 tbsp of light brown sugar for a caramelized finish.
4. Bake in the preheated oven for 45 minutes, or until a wooden pick inserted into the center comes out clean.
   • Tip: Check the cake at the 40-minute mark, as oven temperatures can vary.

Step 5: Cool and Serve

1. Remove the cake from the oven and let it cool in the pan for 15 minutes.
2. Carefully release the springform pan and transfer the cake to a wire rack or serving platter to cool completely.

---

Notes and Storage Tips

• Storage: Keep the cake at room temperature in an airtight container for up to 3 days.
  • Tip: For extended freshness, store it in the refrigerator, but note that refrigeration may slightly reduce its softness. Bring the cake to room temperature before serving to regain its moist texture.
• Substitutions: If cherries are out of season, try using frozen cherries (thawed and drained) or other fruits like blueberries or raspberries.
• Serving Suggestion: Dust the cake lightly with powdered erythritol or pair it with a dollop of whipped cream for an elegant presentation.