Maraschino Cherry Cake
Enjoy this Maraschino Cherry cake recipe to make a simple one-layer cake with a finishing touch of yogurt-covered almonds and cherries on top. It is an impressive dessert for your afternoon tea or any holiday. This easy recipe requires 10 minutes of active, hands-on time!
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the cake batter:
- 2/3 cup + 2 1/2 teaspoons (95 g) flour
- 1 teaspoon baking powder
- 1/4 cup + 2 teaspoons (65 g) granulated sugar
- 1 teaspoon (8 g) honey
- 1/3 cup (80 g) eggs (see note #1)
- 1/3 cup (70 g) grapeseed oil
- 1 pinch of salt
- 2.5 oz (70 g) chopped almonds
- 2.5 oz (70 g) pitted maraschino cherries
For the decoration:
- 3.5 oz (100 g) apricot jam
- 3.5 oz (100 g) yogurt covered almonds
- powdered (icing) sugar
- 5 maraschino cherries with stems
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Instructions
- Preheat oven to 295 F/145 C. To make the cake batter, place flour, baking powder, sugar, honey, and eggs in the bowl of a stand mixer and mix well. Slowly drizzle in grapeseed oil mixed with salt until emulsified.
- Add chopped almonds, pitted and drained maraschino cherries (without cherry syrup), and slightly combine to keep whole cherries. Pour the batter into a buttered and floured cake pan 7 inches/18 cm in diameter and bake for 40 minutes. Remove the cake from the pan, flip it upside down, and let it cool.
- To decorate, crush yogurt-covered almonds in a food processor. Cover the cake all over with the heated apricot jam. Generously sprinkle with chopped yogurt-covered almonds. Dust the top of the cake with powdered (icing) sugar and arrange maraschino cherries with stems.
Notes
- 80 g whole eggs are approximately equal to 1 1/2 whole extra large chicken eggs (eggshell removed).
- Add a few drops of almond extract to add almond flavor, or add a few drops of cherry extract to enhance the sweet cherry flavor of the cake.
- Replace maraschino cherries with morello cherries in brandy if you do not serve the cake to kids.
- Chop yogurt-covered almonds with a knife or use a food processor.
- In the summer, decorate the cake with fresh cherries coated with apricot jam.
- If you are in love with two- or three-layered cakes, double or triple the recipe. Spread your favorite cream between layers and decorate the cake.
Nutrition
- Calories: 341
- Sugar: 30 g
- Sodium: 87 mg
- Fat: 14.4 g
- Saturated Fat: 4.6 g
- Carbohydrates: 48.7 g
- Fiber: 2.3 g
- Protein: 7 g
- Cholesterol: 50 mg
Find it online: https://www.bakinglikeachef.com/summer-cake-nicolas-bernarde/