The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Almond Cake with Cherries

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 10 min
  • 60 min
  • $$
Gatheredtable
adapted from Ethan Stowell

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • pinch nutmeg
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 lemon, zested and juiced
  • 1/4 teaspoon pure vanilla extract
  • 1 cup almond meal
  • 2/3 cup all purpose flour
  • 1 cup creme fraiche, for serving
  • 2 cups cherries

Directions

Prep: 1. Preheat oven to 350. Butter cake pan and set aside. Make: 1. In a mixer fitted with a paddle attachment, cream olive oil, butter, salt, nutmeg, and sugar. Beat until mixture has doubled in size and is white in color. 2. Add eggs one at a time, beating after each addition. 3. Add lemon juice/zest, vanilla, almond meal, cherries, and all-purpose flour, and mix until just combined. 4. Bake 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Notes

Note: The cake is best eaten the day it is made. However, if you need to store it overnight, make sure to wrap it tightly in saran wrap before placing it in the refrigerator.

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free