Cherry Almond Tea Cake by @millsandbuns

1h8

8 servings

🍬

75 g

Brown sugar

🍬

75 g

Caster sugar

🧈

75 g

Butter

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

3 g

Baking powder

🫙

3.5 g

Baking soda

🥛

150 ml

Buttermilk

🍒

100 g

Cherries

🍫

60 g

Milk chocolate

🌰

10 g

Almond flakes

  1. Preheat
    • unsalted butter

    Preheat the oven to 180°C (356°F). Grease and line one 7-inch round cake pan.

  2. Whisk
    • brown sugar
    • caster sugar
    • unsalted butter

    Whisk 75 g brown sugar, 75 g caster sugar, and 75 g softened unsalted butter until smooth and well combined.

  3. Sift
    • all-purpose flour
    • Butter

    Sift 150 g all-purpose flour, 30 g almond flour, 3/4 teaspoon baking powder, and 3/4 teaspoon baking soda into the butter mixture.

  4. Fold
    • all-purpose flour
    • Butter
    • Brown sugar

    Gently fold the sifted dry ingredients into the butter mixture until no dry flour remains.

  5. Add
    • buttermilk

    Add 150 ml buttermilk to the bowl. Fold gently until a thick, even batter forms.

  6. Fold
    • pitted cherries
    • milk chocolate chunks

    Fold approximately 80 g pitted cherries and 45 g milk chocolate chunks into the batter.

  7. Pour

    Pour the batter into the prepared 7-inch round cake pan. Smooth the surface with the rubber spatula.

  8. Top
    • pitted cherries
    • milk chocolate chunks
    • almond flakes

    Top the batter with the remaining pitted cherries, milk chocolate chunks, and 10 g almond flakes.

  9. Bake

    Bake at 180°C (356°F) for 45 to 50 minutes. Test the center with a skewer; it is done when the skewer comes out clean.

  10. Cool

    Cool the cake in the pan for 15 minutes. Transfer it to a wire rack and cool before slicing.

Cherry Almond Tea Cake by @millsandbuns

1h8

8 servings

🍬

75 g

Brown sugar

🍬

75 g

Caster sugar

🧈

75 g

Butter

🌾

150 g

Flour

🌰

30 g

Almond flour

🫙

3 g

Baking powder

🫙

3.5 g

Baking soda

🥛

150 ml

Buttermilk

🍒

100 g

Cherries

🍫

60 g

Milk chocolate

🌰

10 g

Almond flakes

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (356°F). Grease and line one 7-inch round cake pan.

    🧈unsalted butter
    🍰7-inch round cake pan

  2. Step 2/10

    Whisk 75 g brown sugar, 75 g caster sugar, and 75 g softened unsalted butter until smooth and well combined.

    🍬brown sugar
    🍬caster sugar
    🧈unsalted butter
    🥣mixing bowl
    🥄whisk
    ⚖️measuring scale

  3. Step 3/10

    Sift 150 g all-purpose flour, 30 g almond flour, 3/4 teaspoon baking powder, and 3/4 teaspoon baking soda into the butter mixture.

    🌾all-purpose flour
    🌰almond flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺fine-mesh sieve
    ⚖️measuring scale
    🥄measuring spoons

  4. Step 4/10

    Gently fold the sifted dry ingredients into the butter mixture until no dry flour remains.

    🌾all-purpose flour
    🌰almond flour
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🥄rubber spatula

  5. Step 5/10

    Add 150 ml buttermilk to the bowl. Fold gently until a thick, even batter forms.

    🥛buttermilk
    🥣mixing bowl
    🥄rubber spatula
    ⚖️measuring scale

  6. Step 6/10

    Fold approximately 80 g pitted cherries and 45 g milk chocolate chunks into the batter.

    🍒pitted cherries
    🍫milk chocolate chunks
    🥣mixing bowl
    🥄rubber spatula
    ⚖️measuring scale

  7. Step 7/10

    Pour the batter into the prepared 7-inch round cake pan. Smooth the surface with the rubber spatula.

    🍰7-inch round cake pan
    🥄rubber spatula

  8. Step 8/10

    Top the batter with the remaining pitted cherries, milk chocolate chunks, and 10 g almond flakes.

    🍒pitted cherries
    🍫milk chocolate chunks
    🌰almond flakes
    🍰7-inch round cake pan
    ⚖️measuring scale

  9. Step 9/10

    Bake at 180°C (356°F) for 45 to 50 minutes. Test the center with a skewer; it is done when the skewer comes out clean.

    🍰7-inch round cake pan
    🍢skewer

  10. Step 10/10

    Cool the cake in the pan for 15 minutes. Transfer it to a wire rack and cool before slicing.

    🍰7-inch round cake pan
    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Nuts, Leavening agents, Dairy

Ingredients

Brown sugar, Caster sugar, Butter, Flour, Almond flour, Baking powder, Baking soda, Buttermilk, Cherries, Milk chocolate, Almond flakes

Notes

Butter (softened), Cherries (pitted, chopped, for the batter and to top, no amount given), Milk chocolate (chunks, for the batter and to top, no amount given), Almond flakes (to top, no amount given)

Allergens

Tree nuts, Almonds, Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

396 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 54g, Sugars: 34g, Fat: 18g, Saturated fat: 9g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 92mg, Iron: 1.5mg, Potassium: 180mg, Sodium: 205mg

Vitamins

Vitamin A: 225µg, Vitamin C: 2mg, Vitamin D: 0.3µg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

48 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, fine-mesh sieve, rubber spatula, 7-inch round cake pan, measuring scale, measuring spoons, skewer, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Breakfast, Brunch, Coffee break, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Soft, Fluffy, Chunky

Flavors

Sweet, Fruity, Cherry, Chocolatey, Buttery, Nutty, Caramel-like

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving,Reheat individual slices briefly if desired), freezer : 3 months (Wrap individual slices tightly,Place wrapped slices in a freezer-safe container,Thaw at room temperature before serving)