Chocolate Cherry Almond Cake
A crispy textured cake with a creamy chocolate frosting and topped with sweet cherries!
Servings 12
Ingredients
- 1 cup whole almonds
- 2 teaspoons baking powder
- 1 cup all-purpose Bob's Red Mill Organic Un-bleached White flour
- 4 egg yolks
- 4 egg whites room-temperature
- 1/2 cup sugar
- 2 teaspoons almond extract
Frosting
- 3/4 cup soft butter
- 1 cup cocoa
- 4 cups powdered sugar
- 2 teaspoons almond extract
- 1/3 cup milk
- 1 can of cherry pie filling
Instructions
- Grind the almonds, baking powder, and flour in food processor.
- In large bowl whip the egg yolks, sugar, and almond extract together.
- Add the flour mixture and stir gently just until blended. Do not overmix.
- Beat the egg whites until stiff peaks.
- Gently stir 1/3 of the egg white into the yolk and flour mixture until the mixture is softened.
- Fold the remaining egg white into the mixture. Gently fold until the flour/yolk is mostly worked into the egg whites. This can take a few minutes. Be patient.
- Pour into cake pan (s) that have been sprayed and sugared (see notes below) and bake for 20-25 minutes at 350 degrees until edges are set.
For Frosting
- Beat the butter, cocoa, sugar, and extract together.
- Top the cake with the frosting and add as many cherries as you prefer.
Notes
To Sugar a Cake Pan:
Pour 1 tablespoon of sugar into an 8-inch round cake pan and tap around the pan until it covers the bottom and up the edges.
Read the above post for tips, tricks, and notes!
Pour 1 tablespoon of sugar into an 8-inch round cake pan and tap around the pan until it covers the bottom and up the edges.
Read the above post for tips, tricks, and notes!