Cherry and Almond Cake and the one egg saga


I have this problem, I can not cope when there is space in the oven for something else and I have just one egg left. One egg drives me mad. It screams to be used and use it I must.

This happened just yesterday and my frantic goggling for a cake recipe that uses just one 1 egg and me mixing it up made for a very lovely cherry and almond cake which was very easy to make. Yes, cherries and almonds again. I do love them so. The original recipes is here.

This recipe makes a very robust European tasting cake, it is not on the light fluffy scale. If you don’t have the cherries it will still be interesting.

Cherry Almond Cake

Grease 20cm round cake tin
1 Cup sugar
1 large egg
3/4 (170 grms) Melted butter
1 tsp almond extract
1/2 c ground almonds  (75grm packet)
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup drain morello cherries (I used jar Delmaine)
1/2 c slivered almonds

Preheat oven to 180
Grease a 9″ cake tin and line with baking paper
Lightly whisk sugar and eggs
Slowly whisk in melted butter until well combined
Stir in almond extract and ground almonds
Stir in flour, baking powder and salt
Spread half the batter over prepared tin
Stir cherries into remaining half and spread over existing batter
Sprinkle slivered almonds over the top

Bake for around 30- 40 minute, until set and top browning
Cool in tin for around 10 minute, loosen with a knife, remove baking paper and place on wire rack.

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