Almond-Cherry Cake
A tender eggless wheat cake powered by almond meal and milk powder for richness, jaggery for sweetness and folded with chopped glace cherries. Soft, fragrant, and naturally sweet.
Per serving
Ingredients
- 180 g (1/2 cup + extra)Curd
- 3/4 tspBaking powder
- 1/2 tspBaking soda
- 90 g (3/4 cup)Jaggery powder
- 50 g (1/2 cup)Milk powder
- 50 g (1/2 cup)Almond powder
- 50 ml (1/4 cup)Oil
- 1/4 tspSalt
- 125 g (1 cup)Whole wheat flour
- 1 tspVanilla
- 1/3 cupGlace cherries, chopped
- 50 ml (1/4 cup)Milk
- 2 tbspExtra cherries and almond slivers (to top)
Method
- 1
In a bowl combine curd, baking powder, baking soda and jaggery powder. Whisk until smooth and rest 2 minutes — the mixture will foam slightly.
- 2
Add the milk powder and almond powder and whisk in.
- 3
Add the oil, vanilla and milk and whisk smooth.
- 4
Sieve the whole wheat flour and salt together. Toss the chopped cherries in 1 tsp extra flour to stop them sinking.
- 5
Fold the flour into the wet batter in 2 additions just until no streaks remain. Fold in the floured cherries.
- 6
Pour into a greased and lined loaf tin. Top with extra cherries and almond slivers.
- 7
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean. Cool 10 minutes in tin, then on a rack before slicing.