Eggless Almond and Cherry Cake
By: JyotiB
Published: Tuesday, June 7, 2011 - 2:20pm

Ingredients




1 cup AP Flour
1/4 cup ground almond powder
1/2 cup glace cherries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter
1/2 tablespoon cup+ 2 condensed milk
2 tablespoons flaked almonds for garnishing
1/2 cup milk (more or less)

Preparation

1 Grease a 1 lb loaf tin or an 8" rouns cake tin and flour it. 2 Shift flour, almond powder, baking powder and baking soda 2-3 times so that the mixture is uniform. 3 Wash the glace cherries and wash off any syrup sticking to it. Pat them dry. 4 In a separate large bowl cream the butter and condensed milk, till it is well mixed and the mixture is light and creamy. 5 Add the dry mixture to the creamed butter and condensed milk mixture, mixing all the time. Add the milk little by little to get a dropping consistency batter. 6 Fold in the wahed and dried glace cherries and spoon the mixture into the prepared tin. Sprinkle the flaked almonds over it. 7 Bake it at 180 C for 25 minutes and then lower the tempreture to 165 C and bake for another for 10 minutes, till the top is light golden and a skewer inserted in the middle comes out clean 8 Cool it in the tin before taking it out on a wire rack. Cool completly on a wire rack before slicing. 9 Slice and serve. Enjoy! 10 Notes: 11 If you do not have almond powder, try using equal amount almond puree ( almonds, soaked, blanched and pureed). Beat it into the creamed condensed milk and butter and proceed. 12 The almond flavour in this cake is mild, for a stronger flavour try adding 1/2 tsp almond extract (not essence as it has a very fake flavour).