So happy it’s finally cherries season again because I was able to make @theboywhobakes‘ olive oil cherry cake from his book, One Tin Bakes. If you’ve seen any of the few posts I have here, you’ll see I’m a big fan of Edd Kimber. Anyway, I remember last year I had the recipe ready to go, but the cherries we picked from the cherry orchard were devoured in days. We’d picked about 7 pounds and all 7 pounds disappeared (eaten) before I could do anything with it.
Okay, so how’s this cherry cake? Hmm… I think it’s a little grainy in texture, probably from the almond flour, but not too much. I actually don’t mind that, it’s still moist. The almond slices on top add a nice crunch and the cherry drizzle gives you a bit of sweetness and balances out the few bites of tartness from the cherries inside the cake.
Below’s the recipe if you want to give this olive oil cherry cake a try. It makes a lot because this uses a 13×9 sheet pan. But hey, that just means you have plenty to eat or to give away! I will warn you though, if you don’t have a cherry corer (I didn’t), it will be a slightly messy preparation. Still worth it, because this cake is perfect for snacking, just as it’s called. I’m going to try and make this recipe again before the cherry season ends.
Olive oil cherry snack cake from One Tin Bakes
This olive oil cherry cake recipe from The Boy Who Bakes is the perfect cake for snacking any time of day.
For the cake
For the glaze
- Heat the oven to 350F/170C (or 160C fan)/gas 4. Lightly grease a 9×13-inch (23cm x 33cm) baking pan and line with a piece of parchment paper that overhangs the two long sides of the pan to make removing the cake easier later, and secure it in place with metal clips.
- Put the eggs, sugar, and lemon zest in a large bowl, then use an electric mixer to whisk for a minute or two, until the sugar has fully dissolved. Still whisking, pour in the oil and whisk for another minute, until slightly thickened, then briefly whisk in the yogurt and vanilla to combine. Add the flour, ground almonds, baking powder, and salt, and whisk briefly until you have a smooth batter.
- Pour this into the prepared pan, spread it out evenly, then scatter over the cherries and flaked almonds. Bake for 35 minutes, or until the cake is golden brown and feels firm to the touch. Leave to cool in the tin for 15–20 minutes, then, carefully, use the paper to lift it out onto a wire rack to cool completely.
- Once fully cooled, serve the cake either with a light dusting of icing sugar or make this simple cherry glaze. Puree the cherries, then pass them through a fine sieve. Mix two tablespoons of the puree (or juice, if using) and the icing sugar in a small bowl until smooth. Add the almond extract, salt, and enough food coloring to make a pale pink glaze, drizzle liberally over the cake and serve.
- Store in a sealed container for up to two days.
- I omitted the almond extract in the glaze just because I don’t really care for almond extract. The glaze was still amazing.
This recipe was reprinted from One Tin Bakes with minor modifications. This site contains affiliate links, if you make a purchase through them, we receive a small commission.