From the Cook
From the Cook
From the Cook
1/4
Cherry Almond Cake
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Instructions
1
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Preheat the oven to 325 degrees and grease a 9" springform pan generously with cooking spray or oil.
2
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Remove the stems from the cherries and pit using a cherry pitter. Use one bowl for the pits, then place the cherries on a cutting board and cut in half. If you don't have a cherry pitter, cut around all sides of the pit with a paring knife.
3
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Place the eggs, maple syrup, olive oil, lemon zest, vanilla and almond extracts in a large bowl and whisk until incorporated.
4
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Add the almond flour, baking powder, baking soda and salt, and whisk well to combine and until no lumps remain. Fold in 1 cup of the cherries and pour the batter into the prepared pan and spread evenly.
5
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Top the cake with the reserved 1/2 cup cherries and sliced almonds, and bake for 40 minutes until golden brown and set, then remove from heat and cool completely on a wire rack. Once cooled, run a knife around the edge of the pan and release.
6
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Dust the cake with powdered sugar if desired, then slice, serve and enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
High Protein
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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