Cherry Chocolate Almond Cake
Cherry Chocolate Almond Cake is my idea of a near-perfect cake: simple, fragrant, rustic, moist & can easily be frozen to be busted out when a friend drops in for a cuppa unexpectedly. And it has chocolate. I love milk chocolate but I’ve also made this using white chocolate it is was wonderful.
Prep Time12 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 2 minutes mins
Servings: 15 pieces
Calories: 432kcal
- 3 cups self-rising flour
- 1 1/4 cups brown sugar
- 1 1/2 cups chocolate chips, white, milk or dark
- 8 oz frozen pitted cherries, halved (use the cherries frozen)
- 1 1/3 cups buttermilk
- 1 cup melted salted butter
- 2 large eggs
- 1 tsp almond extract
- 1 cup sliced almonds
- 2 to 3 tablespoons demerara sugar
- Whipped cream, clotted cream or ice cream to serve, optional
Preheat the oven to 375°F (190°C). Grease & then line a 9 x 13-inch (23 x 33cm) baking pan with parchment paper bring the paper up higher on the long sides.
In a large bowl, combine flour, brown sugar, chocolate chips and cherries.
In a medium bowl, whisk together buttermilk, butter, eggs and almond extract until well combined. Add to the flour mixture. Stir until well combined. Scrape the mixture into the prepared pan.
Sprinkle with the almonds and then the demerara sugar. Bake for 45 to 50 minutes until set & a pick with inserted in the center comes out clean. Let stand in the pan until completely cooled before cutting into 15 pieces. Warm in the microwave for a few seconds to serve warm with cream or ice cream. Makes 15 pieces.
Calories: 432kcal | Carbohydrates: 54g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 134mg | Potassium: 221mg | Fiber: 2g | Sugar: 33g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
