Description
This Cherry Almond Olive Oil Cake is a moist, tender cake that combines the rich flavors of almond flour, fresh cherries, and extra virgin olive oil. Perfect for a brunch or dessert, it features a subtle almond aroma enhanced by both almond extract and sliced almonds on top. Using Greek yogurt and almond milk adds moisture and a slight tang, balancing the sweetness and creating a delightful texture.
Ingredients
Dry Ingredients
- 1 ½ cups super-fine blanched almond flour
- 1 cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- ½ cup plain full-fat Greek yogurt
- ½ cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 eggs, room temperature
- ¾ cup extra virgin olive oil
Additional Ingredients
- baking or cooking spray (for pan)
- 1½ cups fresh or frozen pitted cherries, halved
- ¼ cup sliced almonds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature before baking the cake.
- Prepare Pan: Grease an 8 or 9-inch springform pan with baking or cooking spray. Alternatively, you can line the bottom with parchment paper and spray the sides to prevent sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and kosher salt until well combined. This ensures even distribution of leavening agents.
- Combine Sugar and Dairy: In a separate bowl or the bowl of a stand mixer, mix sugar, Greek yogurt, and almond milk on low speed until incorporated and smooth.
- Add Extracts and Eggs: Stir in vanilla and almond extract, then add the eggs one at a time, increasing the mixer speed to medium to blend everything well.
- Incorporate Olive Oil: Slowly pour the extra virgin olive oil in a thin steady stream into the mixture while beating at medium speed for about 90 seconds to emulsify the batter.
- Add Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredient mixture. Finish folding in the last bits by hand with a spatula to avoid overmixing, which can affect cake texture.
- Layer Batter and Cherries: Pour half the batter into the prepared pan. Evenly distribute half of the halved cherries over the batter. Pour the remaining batter on top and spread it evenly. Scatter the remaining cherries over the surface.
- Add Topping and Bake: Sprinkle sliced almonds evenly over the top. Bake in the preheated oven for 35-45 minutes if using a 9-inch pan, or 40-50 minutes for an 8-inch pan. The cake is done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 15 minutes. If using a springform pan, carefully remove the ring. Allow the cake to cool completely before transferring to a serving plate to slice and enjoy.
Notes
- You can use fresh or frozen cherries; just thaw and drain frozen cherries before using.
- Using a springform pan is preferred for ease of removal, but a regular cake pan works fine with parchment and greasing.
- Room temperature eggs help achieve a smooth batter and better rise.
- Be gentle when mixing in the dry ingredients to prevent a dense cake.
- The cake stores well for up to 3 days at room temperature in an airtight container and can also be refrigerated to extend freshness.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend in equal measure.
