Almond cherry cake made with olive oil

The other day Chica Andaluza posted her recipe for olive oil pastry, having discovered as I have how easy and tasty it is. I commented that I used olive oil for cakes too and she asked me to post a recipe. I rarely make cakes and when I do I usually make it up as I go along but here, especially for Chica and for this blog, is a measured, tried and tested recipe, successfully made and tasted today. I used some jam that hadn’t set very well but you could use any fruit in syrup.

almond cake 2

Almond cherry cake

150 grams ground almonds

100 grams plain flour

125 grams sugar

3 eggs

100 ml olive oil

a pinch of salt and a teaspoon of bicarbonate of soda

150 ml cherry jam (or other fruit in syrup)

Put all the ingredients except the jam in the food processor and whizz until mixed. Pour the mixture into a 25 cm cake tin. I lined mine with greaseproof paper which makes it much easier to take the cake out once it is baked. Bake in the oven for 40 minutes at 200°C. Test it with a skewer to check that it has cooked all the way through. If you don’t want a sticky, syrupy cake you could leave it to cool at this stage and eat it as it is.

almond cake 1

But, then, who doesn’t want a sticky, syrupy cake? While the cake is still hot and in the tin, pour over the syrup, leaving the fruit to add later. When it has cooled remove it from the tin and put the cherries (or other fruit) on top. Serve with cream or ice cream. We happened to have some chocolate ice cream which went very well with it.

almond cake 3

almond cake 4

I think I’ll be making this again!

8 thoughts on “Almond cherry cake made with olive oil

  1. Beautiful – and thanks so much for measuring and weighing … I’m thrilled with this recipe and will be making it next week! After our little dialogue the other day I made a cherry cake (I told you we were in synch!) but with the sourdough starter, so it was quite different from this one. The cherries are really coming into season now here, so I can’t wait to try this out as it looks gorgeous.

    • Cherries with sourdough sound wonderful. We’ve been eating fresh cherries for a couple of weeks and they’re just coming to an end now, sadly, so we’re a bit ahead of you on cherries this year! I used last year’s jam for this cake.

  2. “If you don’t want a sticky, syrupy cake …” You’re kidding, right? Just look at those photos. This cake looks so very good, cherries with almond being a fantastic marriage of flavors.

  3. I’ve been assure by Spanish people in the past that you can practically live on olive oil! You and Tanya seem to be proving them right (or almost). Made with the cherries and almonds it must be delicious 🙂

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