Danish Cherry Almond Cake (Kirsebærmandelkage)
This Kirsebærmandelkage, or Danish Cherry Almond Cake, is a delightful dessert that perfectly captures the essence of Danish cuisine. The combination of sweet cherries and nutty almonds creates a deliciously moist and flavorful cake that is sure to impress your guests.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups pitted cherries, fresh or frozen
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- Combine the flour, baking powder, and salt; stir into the batter alternately with the milk. Gently fold in the cherries.
- Pour the batter into the prepared pan and sprinkle the sliced almonds on top.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pan on a wire rack. Once cooled, dust with powdered sugar if desired before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 15g
Supplies
9-inch round cake pan Mixing bowls Electric mixer Cooling rack
Tools
Oven Mixing spoon Measuring cups and spoons
Serving suggestions
Serve the Kirsebærmandelkage with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
Tips & tricks
For a variation, you can use other types of berries such as raspberries or blueberries in place of cherries.
Cost
$10