Cherry and almond cake

Spongy, fluffy and moistened by the sweet cherries, with the almonds giving a slight crunch and a nutty vibe

Published originally on my blog on 30 June 2012

Next week, I'm going to make cherry spoon sweet even though S is complaining. He doesn't like spoon sweets. They're too dainty for him.
I'm going to make it anyway. There are friends in need out there, friends who have never tasted Greek spoon sweets before and they really deserve a nice treat.

I'm planning on making a salad with dark red cherries. I can't wait. Perhaps tomorrow, for lunch. I'll let you know how it went.

But today, I made this cake. Cherry. Almond. Cake.

I could have stopped right here. Mention nothing else. I would be content with just that because I'm certain that those of you who share my love for cherries, already know that this cake is special.
Simple, as simple as a cake can get, with cherries drowning in the batter, releasing their sweet juices, filling up every corner of my house with their aroma.

Almonds, tucked all the way in the back of my fridge in a small jar, were waiting patiently to be used. They were indeed used today.
I stole some from the jar and snacked on them while I was preparing the cake. Baking makes me hungry.
Cherry. Almond. Cake.

It is everything you imagine a cherry cake to be. Spongy, fluffy and moistened by the sweet cherries, the almonds giving a slight crunch and a nutty vibe to it all.
It's sweet, but not the kind of sweetness that lingers and makes you thirsty for water, no, it's the kind of sweetness that makes you ask for one more piece.
You know you can handle one more piece.

Dark Cherry and Almond Cake

It is best if you grind the almonds yourself rather than buying them pre-ground. They'll be so much more aromatic and fresh. Make sure you don't grind them for too long though, otherwise they will start releasing their oils and you may end up with almond butter. You should grind them until they start to resemble coarse semolina.