Eggless Almond Cherry Cake is a beautiful blend of textures and flavors that will make your kitchen smell amazing. I first made this cake for my sister’s birthday, and it’s been a family favorite ever since. The sweetness of condensed milk, the crunch of almonds, and the bright pops of cherry create a cake that’s both simple to make and impressive to serve.
About the Recipe
This recipe is perfect for both beginners and experienced bakers. You don’t need fancy equipment or hard-to-find ingredients. The condensed milk makes the cake super moist, while the almonds and cherries add wonderful texture and flavor. It’s an ideal choice for vegetarians or anyone who doesn’t eat eggs.
Why You’ll Love This Recipe
The best thing about this cake is how foolproof it is. The condensed milk helps create a perfectly moist texture every time. You’ll love how the almonds add a nutty crunch, and the cherries bring bursts of sweetness throughout. The cake stays fresh for days, and you can dress it up or down depending on the occasion.
Eggless Almond Cherry Cake
Cooking Tips
– Bring all ingredients to room temperature before starting
– Don’t overmix the batter after adding flour
– Test the cake with a knife 5 minutes before the suggested baking time
– Let the cake cool completely before cutting
– Line your cake tin with parchment paper for easy removal
Serving and Storing Suggestions
Serves 12-14 people. Total prep and baking time: 1 hour. Store in an airtight container at room temperature for up to 4 days. You can serve it plain or topped with sliced almonds, fresh cherries, and a drizzle of chocolate syrup.
Similar Recipes
- 1. Eggless Vanilla Almond Cake
- 2. Cherry and Chocolate Chip Cake
- 3. Nutty Coffee Cake
Nutrient Benefits
Almonds provide healthy fats, protein, and vitamin E. The cake offers a good source of calcium from condensed milk. While it’s a treat, the nuts add nutritional value with fiber and essential minerals. Cherries bring antioxidants and natural sweetness.
Eggless Almond Cherry Cake
Ingredients
- 750 to 800 ml Condensed Milk (2 tins)
- 500 gms Maida (Plain Flour)
- 150 gms Sugar (powdered)
- 150 gms Almonds
- 150 gms Dried Cherries (finely chopped)
- 4 tsp Baking Powder
- 1 1/2 tsp Cooking Soda
- 250 gms Butter
- 4 cups Hot Milk
- 1 tsp Almond Essence
To Garnish:
- Sliced Almonds
- Cherries
- Chocolate Syrup (optional)
Instructions
- Sieve together the maida, baking powder and cooking soda in a bowl.
- Mix the butter and sugar. Beat well.
- Blanch the almonds in hot water, remove the skin and finely chop them.
- Add the almond essence to butter mixture.
- Gradually add the condensed milk and beat well.
- Add the almonds and cherries.
- Add the maida mixture and mix well.
- Gently pour the milk and mix well until it has a thick pouring consistency.
- Pour into a greased cake tin and place it in a preheated oven at 200C.
- Bake for 30 to 40 minutes or until a clean knife inserted in the center comes out clean.
- Remove and cool.
- Garnish as desired and serve.
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Frequently Asked Questions
Can I use fresh cherries instead of dried ones?
While fresh cherries taste great, they contain more moisture and can make the cake too wet. Stick to dried cherries for the best texture. If using fresh ones, reduce them slightly and drain well.
How can I tell when the cake is done?
Insert a clean knife into the center – it should come out clean with no wet batter. The top should be golden brown, and the cake should spring back when lightly pressed.
Will this cake freeze well?
Yes. Wrap it well in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before serving.
