By Devi Poojari
Moist, light and nutty from the almonds, this cherry tea cake is the perfect way to use seasonal fruit and enjoy it with a warm cup of tea on a rainy evening.
½ cup soft butter ½ cup sugar 2 eggs 1 teaspoon vanilla essence ½ cup all-purpose flour ½ cup almond flour 1 teaspoon baking powder 1 pinch salt 150 grams cherries, halved 2-3 teaspoons powdered sugar
Whisk the sugar and butter for three minutes, until the granules are smooth.
Add the eggs, vanilla and salt and mix thoroughly to combine.
Tip in the almond flour, all-purpose flour and baking powder and use a spatula to fold everything into a smooth batter.
Add the halved cherries into the batter and fold it in.
Transfer to a buttered cake pan and bake in a preheated oven at 160 degrees Celsius for 30-35 minutes.
Cool the cake in the tin over a wire rack before unmoulding and sprinkling with lots of powdered sugar.