A pleasant and wealthy eggless cake full of crunchy almonds and candy cherries. This moist cake combines the nutty goodness of almonds with bursts of cherry taste, all held collectively in a comfortable, tender crumb. Good for particular events or as an opulent teatime deal with.
Eggless Almond Cherry Cake is an attractive mix of textures and flavors that may make your kitchen odor wonderful. I first made this cake for my sister’s birthday, and it’s been a household favourite ever since. The sweetness of condensed milk, the crunch of almonds, and the intense pops of cherry create a cake that’s each easy to make and spectacular to serve.
Why You’ll Love This Recipe
The perfect factor about this cake is how foolproof it’s. The condensed milk helps create a superbly moist texture each time. You’ll love how the almonds add a nutty crunch, and the cherries convey bursts of sweetness all through. The cake stays contemporary for days, and you may gown it up or down relying on the event.
Eggless Almond Cherry Cake
Eggless Almond Cherry Cake
A pleasant and wealthy eggless cake full of crunchy almonds and candy cherries. This moist cake combines the nutty goodness of almonds with bursts of cherry taste, all held collectively in a comfortable, tender crumb. Good for particular events or as an opulent teatime deal with.
Elements
- 750 to 800 ml Condensed Milk (2 tins)
- 500 gms Maida (Plain Flour)
- 150 gms Sugar (powdered)
- 150 gms Almonds
- 150 gms Dried Cherries (finely chopped)
- 4 tsp Baking Powder
- 1 1/2 tsp Cooking Soda
- 250 gms Butter
- 4 cups Sizzling Milk
- 1 tsp Almond Essence
To Garnish:
- Sliced Almonds
- Cherries
- Chocolate Syrup (non-compulsory)
Directions
-
Sieve collectively the maida, baking powder and cooking soda in a bowl.
-
Combine the butter and sugar. Beat properly.
-
Blanch the almonds in scorching water, take away the pores and skin and finely chop them.
-
Add the almond essence to butter combination.
-
Steadily add the condensed milk and beat properly.
-
Add the almonds and cherries.
-
Add the maida combination and blend properly.
-
Gently pour the milk and blend properly till it has a thick pouring consistency.
-
Pour right into a greased cake tin and place it in a preheated oven at 200C.
-
Bake for 30 to 40 minutes or till a clear knife inserted within the heart comes out clear.
-
Take away and funky.
-
Garnish as desired and serve.
Join our publication
Often Requested Questions
Can I take advantage of contemporary cherries as a substitute of dried ones?
Whereas contemporary cherries style nice, they comprise extra moisture and may make the cake too moist. Persist with dried cherries for the most effective texture. If utilizing contemporary ones, cut back them barely and drain properly.
How can I inform when the cake is finished?
Insert a clear knife into the middle – it ought to come out clear with no moist batter. The highest must be golden brown, and the cake ought to spring again when evenly pressed.
Will this cake freeze properly?
Sure. Wrap it properly in plastic wrap and aluminum foil. It’ll hold within the freezer for as much as 3 months. Thaw in a single day within the fridge earlier than serving.
