C’est du gâteau!
I am very happy today. I have just put the finishing touches on my final essay (before exams) and it’s been the toughest one yet. I’ve been agonising over it for weeks now, and I’m extremely glad to have finished it. Some celebratory cake sounds good right about now!
The balance of flavours in this cake is spot-on (if I do say so myself): its subtle almond flavour and beautifully moist crumb contrast really well with the acidity of the cherries and the crunch of the slivered almonds scattered on top. It’s the kind of cake you can just leave on the counter and keep going back for more all afternoon. And to top it off, it’s really a cinch to make. It all comes together easily using an electric mixer, and with the cherries and almonds on top, it basically comes ready-decorated, so there’s no need for any fancy icing techniques. It’s a classic, simple cake that’s sure to be a crowd-pleaser.
Mother’s Day is coming up this weekend, and what better way to show Mum a little love than with a scrumptious tea cake? I’ve made this cake twice in the past week at my Mum’s request, so I would definitely recommend it as a Mother’s Day dessert. I’ve got some fun things planned for my Mum this weekend (which I can’t tell you about because I know she’ll be reading this tomorrow…), so hopefully I’ll have a good story to tell you next week! I hope some of you will give this cake a go – and if you do make it for your Mum, be sure to leave me a comment and let me know how it went!
Cherry and Almond Tea Cake
makes one 20cm cake
50g butter, softened
100g gluten-free self-raising flour
50g almond meal
150g caster sugar
1tsp xanthan gum
1 cup pitted morello cherries
2 tbsp slivered or flaked almonds
- Preheat oven to 160ºC. Grease and line a 20cm cake tin.
- Combine flour, almond meal and xanthan gum in a mixing bowl and whisk well.
- In a separate bowl, use an electric mixer and cream butter until smooth. Add sugar, and beat together until the mixture resembles a fine sand. Add egg, and beat on high until the mixture is creamy and white.
- Add flour mixture to butter mixture, and beat on low until combined while slowly adding the milk. Once all the milk has been added, beat on high for 2-3 minutes until the batter is smooth and very elastic.
- Pour batter into prepared cake tin. Scatter cherries and almonds over the top, then bake in the oven for 40 minutes, or until the cake has shrunk away from the sides of the tin and a skewer inserted into the middle comes out clean.
- Allow the cake to rest in the tin for 10 minutes before transferring to a wire rack to cool completely.
Keeping time: four days in an air-tight container.