One-Bowl Almond Cherry Snack Cake
This is a gluten-free cake made with almond flour and the dried cherries from wild yeast water (see recipes on my blog for wild yeast water). Fresh or frozen blueberries work well, or give coarsely chopped fresh cherries a try and let me know!
Servings: 6
Ingredients
- 3 large eggs room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tbsp (30g) oil
- zest of 1 lemon or orange
- 2 Tbsp lemon juice or orange juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract recommended for cherries
- 2-1/4 cups (252g) fine almond flour
- 2 Tbsp potato starch, divided use
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/4 cups (125g) wild yeast water cherries, drained and patted dry before measuring or fresh or frozen blueberries
- 1 Tbsp course sugar, or 2 tbsp sliced almonds optional
- powdered sugar for dusting top optional
Instructions
- Preheat oven to 350°F degrees. Generously grease or line a 9-inch round or square baking pan with parchment paper.
- In a stand mixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in volume and pale yellow, 5-6 minutes. It makes a difference if the eggs are super fluffy, so don't skimp on the whipping!
- To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract. Whisk together until just combined, being careful not to deflate the egg mixture too much.
- To the center of the bowl, add the almond flour. Place 1 tablespoon potato starch, baking powder, baking soda, and salt on top of the almond flour. Lightly combine the dry ingredients with a fork or whisk before folding into the egg mixture until all the dry is fully incorporated.
- If desired reserve a couple tablespoons of cherries (or blueberries) for the top; toss the remaining fruit with 1 tablespoon potato starch then gently stir into the batter.
- Pour batter into the prepared baking pan. Top with remaining cherries (or blueberries) and coarse sugar or sliced almonds, if desired.
- Bake for 30-35 minutes or until the top is evenly golden brown and a pick inserted in center comes out clean. Cool completely in pan on a wire rack. Dust with powdered sugar if not observing strict Kosher. Serve plain or with lightly sweetened whipped cream.