Sweet Cherry Almond Cake(Low-Fat)
A light and flavorful cherry almond cake featuring a delicate almond base topped with sweet cooked cherries, perfect for a low-fat dessert or teatime treat.
Ingredients
- 3/4 cup almonds, finely ground ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1/3 cup plus 3 tablespoons white flour ⓘ
- 6 large egg whites ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 cup canola oil ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 1/2 teaspoons almond extract
- 2 cups cooked cherries or 1 can, drained ⓘ
- 1/2 teaspoon granulated sugar ⓘ
Instructions
- Preheat oven to 375°F (190°C). Spray a 10-inch spring-form pan with cooking oil and set aside.
- In a medium bowl, whisk together ground almonds, brown sugar, and flour until well combined.
- In a large bowl, beat egg whites with salt until they just hold stiff peaks.
- Gently fold in the nut mixture into the beaten egg whites.
- Fold in canola oil, vanilla extract, and almond extract until combined.
- Spread the batter evenly in the prepared pan.
- Arrange cooked cherries evenly over the batter.
- Sprinkle granulated sugar over the cherries.
- Bake for 25 to 30 minutes or until a tester inserted into the center comes out clean.
- Cool the cake on a rack before serving.
Tips & Substitutions
For a lighter texture, make sure the egg whites are whipped to stiff peaks before folding in the nut mixture. If you don't have ground almonds, you can substitute with almond flour or finely chopped nuts. For added flavor, consider incorporating a teaspoon of orange zest. This cake can also be made with other fruits like blueberries or peaches for a twist. Serve with a dollop of whipped cream for extra indulgence.
Serving Suggestions
This Sweet Cherry Almond Cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat. Consider serving it alongside a fresh fruit salad for a balanced dessert option. It also works well as a light dessert after a hearty meal, like Brussels Sprouts In Casserole. For a festive touch, dust the top with powdered sugar before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it cold. This cake is also delicious served with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Cherry Almond Cake(Low-Fat) contains roughly 1082 calories, with 6g protein, 83g carbohydrates, and 76g fat. It is a good source of iron (18% of the Daily Value) and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of cooked cherries?
Yes, you can use frozen cherries, but be sure to thaw and drain them well before adding them to the cake. This will prevent excess moisture from affecting the cake's texture. If using fresh cherries, just wash and pit them before arranging them on top of the batter.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the white flour with a gluten-free all-purpose flour blend. Check that your baking powder is also gluten-free to ensure the entire dish meets dietary needs. The almond flour already adds a rich texture, making it suitable for gluten-free diets.
What can I use instead of canola oil?
If you prefer not to use canola oil, you can substitute it with vegetable oil or melted coconut oil. Both alternatives will work well in keeping the cake moist while maintaining a light texture. Olive oil can also be used for a different flavor, although it may slightly change the cake's taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).