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Sour Cherry Almond Pound Cake

A delightful treat blending tart sour cherries with rich almonds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 60 g 60g (1/2 cup) almonds, roughly chopped
  • 170 g 170g (3/4 cup) white sugar divided for whipping egg whites
  • 4 pieces 4 eggs (whites and yolks separated)
  • 50 ml 50ml (1/4 cup) neutral oil (like grapeseed oil)
  • 1 tsp 1 tsp vanilla extract
  • 4 g 4g (1 tsp) powdered cardamom
  • 130 g 130g (1 cup) all-purpose flour
  • 100 g 100g (3/4 cup) canned or frozen sour cherries (or fresh, pitted)
  • to taste Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 20cm (8-inch) round cake pan with butter on the bottom and sides. Sprinkle sugar all around the greased pan and gently press it to stick.
  2. Layer the chopped almonds on the bottom of the pan.
Mixing
  1. In a mixing bowl, beat the egg whites with 170g of white sugar until you achieve stiff peaks.
  2. Add the egg yolks one at a time while continuing to beat until they are fully mixed in.
  3. Lower the mixer speed to add the oil, vanilla extract, cardamom powder, and all-purpose flour. Mix until there are no pockets of flour remaining.
Baking
  1. Pour the batter into the prepared pan and place the canned or frozen sour cherries all over the top of the batter.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Once baked, remove the cake from the oven and let it cool for 5-10 minutes. Run a knife around the edges to ensure it’s not stuck, then invert the cake onto a plate. It should come out smoothly.
  4. Transfer the cake to a serving plate, let it cool completely, then dust with powdered sugar before serving.

Notes

Storage: Keep the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing it, tightly wrapped, for up to a month. Flavor variations: You can switch up the flavor by adding small amounts of almond extract or another spice like cinnamon instead of cardamom.