Description
A simple - one bowl cake that melds together summer cherries, almond and sesame for that deep flavor. This Fresh Cherry and Almond Cake with Sesame is the perfect summer dinner party companion!
Ingredients
Units
Scale
- 2 cups of pitted and halved cherries - 300 grams, about 40 cherries. **please be sure to weight/measure AFTER the cherries have been pitted and halved
- 1/2 cup tahini - 135 grams + 2 additional Tablespoons for cake pan
- 3 large eggs
- 1/2 cup granulated sugar - 100 grams
- 1/2 cup brown sugar - 100 grams **light or dark are both fine
- 1/2 cup plain yogurt - 100 grams (Greek yogurt is fine)
- 2 teaspoons Amaretto - sub 1/2 teaspoon almond extract if preferred
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour - 120 grams
- 1/2 cup ground almond flour - 56 grams**
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda - sifted
- 1 teaspoon kosher salt, half if using table salt
- 1.5 Tablespoons toasted sesame seeds
- 1/2 cup slivered almonds
- **optional - 2 teaspoons warmed honey
Instructions
- Begin by pitting and halving your cherries, set aside.
- 2 cups of pitted and halved cherries - 300 grams, about 40 cherries. **please be sure to weight/measure AFTER the cherries have been pitted and halved
- Preheat your oven to 350 degrees fahrenheit and prepare your 9" springform pan by brushing 2 tablespoons of tahini on the bottom and sides. Set aside.**
- 2 tablespoons tahini
- In a large bowl, combine your wet ingredients: tahini, eggs, granulated sugar, brown sugar, yogurt,, Amaretto and vanilla Whisk until well combined.
- 1/2 cup tahini - 135 grams
- 3 large eggs
- 1/2 cup granulated sugar - 100 grams
- 1/2 cup brown sugar - 100 grams **light or dark are both fine
- 1/2 cup plain yogurt - 100 grams (Greek yogurt is fine)
- 2 teaspoons Amaretto - sub 1/2 teaspoon almond extract if preferred
- 1 teaspoon vanilla extract
- Add your dry ingredients and 1.5 cups of your halved cherries. Fold ingredients together gently until no flour streaks remain.
- 1 cup all-purpose flour - 120 grams
- 1/2 cup ground almond flour - 56 grams**
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda - sifted
- 1 teaspoon kosher salt, half if using table salt
- 1.5 cup of your reserved cherries
- Pour batter into prepared 9" springform pan and top with last half cup of cherries, sesame seeds and slivered almonds. Bake for 50-55 minutes. Remove when skewer comes out clean.
- 1.5 Tablespoons toasted sesame seeds
- 1/2 cup slivered almonds
- Remaining 1/2 cup of cherries
- Allow to rest for 15 minutes - remove from springform pan and enjoy!
**After the recipe was written I made another cake and warmed about 2 teaspoons of honey and brushed on the HOT cake when immediately came out of the oven. It was lovely but also not necessary. Just a little something extra if you're looking to fancy it up!
Notes
- Be sure you are pitting and halving your cherries BEFORE weighing or measuring to keep it accurate.
- If you don't have a springform cake - you can simply make in a 9" cake pan and either flip out after making and flip back or simply cut in the pan.
- You can simply butter the cake pan if you don't want to use tahini.
- Feel free to sub 1/2 teaspoon of almond extract in place of Amaretto - note that they alcohol will cook out of the cake.