Cherry Almond Cake

Updated: Oct. 11, 2023

Preparation Overview

• Total Time: 1 hour 45 minutes

• Prep Time: 1 hour (includes thawing frozen cherries)

• Cook Time: 60 minutes

• Servings: 8–10 (generous slices)

Ingredients

• 8 ounces (227g) frozen cherries, thawed and drained of excess liquid

• 2¼ cups (252g) blanched almond flour (for a smooth, tender crumb)

• 2 teaspoons baking powder

• ½ teaspoon kosher salt (e.g., Diamond Crystal)

• 8 tablespoons (113g) unsalted butter, softened to room temperature (65–70°F/18–21°C)

• ¾ cup (150g) granulated sugar, divided

• 1 teaspoon finely grated lemon zest (from 1 unwaxed lemon)

• ½ teaspoon pure almond extract

• 4 large eggs, separated

Step-by-Step Preparation

Step 1: Prepare the Baking Pan & Cherries

Preheat oven to 350°F (175°C) with the rack centered. Grease an 8-inch square baking pan with unsalted butter, then line the bottom and sides with parchment paper (2-inch overhang on two opposite sides for easy removal). Drain thawed cherries and quarter them into 1-inch pieces.

Step 2: Cream Butter & Combine Dry Ingredients

In a medium bowl, sift the almond flour, baking powder, and salt to remove lumps. In a separate bowl, use an electric mixer to cream the softened butter with ½ cup sugar on medium speed until pale and fluffy (3 minutes). Add lemon zest and almond extract; mix 30 seconds. Incorporate egg yolks one at a time (1 minute per addition), then fold in the sifted dry ingredients with a spatula until just combined (avoid overmixing).

Step 3: Whip Egg Whites to Stiff Peaks

In a clean, grease-free bowl, beat egg whites on medium speed until frothy (2 minutes). With the mixer running, gradually add the remaining ¼ cup sugar (1 tbsp at a time) and beat on medium-high until stiff, glossy peaks form (5 minutes total).

Step 4: Fold Egg Whites into Batter

Gently fold ¼ cup meringue into the batter to loosen it. Add remaining egg whites in 2–3 portions, folding from the bottom up and over the batter until fully incorporated (batter will be thick; patience ensures airiness). Transfer to the pan, spread evenly, and top with quartered cherries.

Step 5: Bake & Cool

Bake 50–55 minutes until edges are golden and a toothpick inserted 1 inch from the center emerges with moist crumbs (internal temp: 200°F/93°C). Rest in the pan 15 minutes, then lift out with parchment to cool on a rack. Dust with confectioners’ sugar.

Storage Instructions

Store cooled cake in an airtight container at room temperature for up to 3 days. Refrigeration dries almond flour; freeze for up to 1 month (thaw at room temp).

User Comments & Pro Tips

Recipe Clarification

This is a cake (not a clafoutis)—clafoutis uses minimal flour and milk-based custard, while this recipe uses separate egg whites for structure and almond flour for richness.

Baking Hacks

• Butter/ Parchment: Traditional buttering adds subtle richness; cooking spray is a viable shortcut.

• Moisture Boost: Add 5 tbsp coconut milk solids (from a small can) for ultra-moist texture.

• Zest Every Lemon: Zest the entire lemon for bright, balanced flavor.

User Creations

• Fresh Cherry & Lemon Curd: Substitute 4–5 oz fresh cherries, dot with 5 tbsp lemon curd, garnish with slivered almonds, bake in a 9-inch springform pan (50 minutes).

• Warm Enjoyment: Slightly warm cake (after 15-minute rest) is "incredibly tender and aromatic."

Elevate this classic with fresh twists, and enjoy the nutty, fruity balance of almond and cherry!