Indulge in the ultimate baking delight with this Moist and Nutty Cherry Cake, which combines the earthy tones of nuts with the sweet juiciness of cherries. This cake features a rich blend of ground and chopped nuts, chocolate shavings, and a sprinkle of cinnamon, creating a texture and flavor that are both comforting and decadent. The added cherries provide bursts of tartness that perfectly complement the sweetness of the cake, making each slice irresistibly good.
Why You’ll Love This: This cake’s appeal lies in its perfect balance of moistness and rich nutty flavors, enhanced by the sweetness of chocolate and the distinct taste of cherries. The use of both ground and chopped nuts adds a delightful crunch and depth to the texture, while the chocolate shavings melt slightly during baking, distributing a gentle cocoa flavor throughout the cake. It’s a wonderful treat that satisfies both nut and fruit cake lovers alike.
Perfect Occasion: This Nutty Cherry Cake is ideal for celebrations, family gatherings, or as a special weekend treat. It’s also perfect for seasonal events, especially in autumn and winter, when its warm, rich flavors can be fully appreciated. Serve it at a coffee morning, afternoon tea, or as a luxurious dessert after a family dinner.
Decoration Tips: Once the cake has cooled, dust it with powdered sugar or drizzle with a simple vanilla or chocolate glaze to enhance its visual appeal. Garnish with whole or halved cherries and a few whole nuts for a touch of elegance. This not only makes the cake more inviting but also adds a layer of texture and flavor.
Ingredients:
- 5 room-temperature eggs
- 200 grams of soft butter
- 225 grams of flour
- 75 grams of ground hazelnuts
- 150 grams of sugar
- 1 packet of vanilla sugar
- 1 packet of baking powder
- 5 tablespoons of room-temperature milk
- 100 grams of chopped nuts
- 100 grams of chocolate shavings
- 1 teaspoon of cinnamon
- A pinch of salt
- 1 jar of drained cherries
Instructions:
- Preheat your oven to 175 degrees Celsius (347 degrees Fahrenheit). Grease and flour a 26 cm springform pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the milk.
- In a separate bowl, mix flour, ground hazelnuts, baking powder, cinnamon, and salt. Gradually add this to the wet ingredients, mixing until just combined to avoid over-mixing.
- Fold in the chopped nuts, chocolate shavings, and drained cherries. Pour the batter into the prepared pan.
- Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
