Eggless Almond and Cherry Cake


1 cup AP Flour.
1/4 cup ground almond powder.
1/2 cup glace cherries.
1 tsp baking powder.
1/2 tsp baking soda.
1/4 cup butter.
1/2 cup + 2 tbsp condensed milk.
2 tbsp flaked almonds for garnishing.
About 1/2 cup milk (more or less)

Recipe web link: 


1. Grease a 1 lb loaf tin or an 8" rouns cake tin and flour it.
2. Shift flour, almond powder, baking powder and baking soda 2-3 times so that the mixture is uniform.
3. Wash the glace cherries and wash off any syrup sticking to it. Pat them dry.
4. In a separate large bowl cream the butter and condensed milk, till it is well mixed and the mixture is light and creamy.
5. Add the dry mixture to the creamed butter and condensed milk mixture, mixing all the time. Add the milk little by little to get a dropping consistency batter.
6. Fold in the wahed and dried glace cherries and spoon the mixture into the prepared tin. Sprinkle the flaked almonds over it.
7. Bake it at 180 C for 25 minutes and then lower the tempreture to 165 C and bake for another for 10 minutes, till the top is light golden and a skewer inserted in the middle comes out clean.

8. Cool it in the tin before taking it out on a wire rack. Cool completly on a wire rack before slicing.
9. Slice and serve. Enjoy!


1. If you do not have almond powder, try using equal amount almond puree ( almonds, soaked, blanched and pureed). Beat it into the creamed condensed milk and butter and proceed.
2. The almond flavour in this cake is mild, for a stronger flavour try adding 1/2 tsp almond extract (not essence as it has a very fake flavour).