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Olive Oil Cherry Snack Cake

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A moist almond-and-olive-oil cake studded with sweet cherries and finished with a light pink cherry glaze—simple enough for elevenses yet pretty enough to share.

Ingredients

Scale
  • 3 large eggs
  • 175 g superfine caster sugar
  • Finely grated zest of 2 lemons
  • 120 ml olive oil, plus extra for greasing
  • 120 ml natural yoghurt
  • 1 tsp vanilla extract
  • 140 g plain flour
  • 100 g ground almonds
  • 1 ½ tsp baking powder
  • 1 tsp fine sea salt
  • 300 g fresh cherries, pitted and halved
  • 2–3 tbsp flaked almonds
  • For the glaze: 5 cherries, pitted (or 2 tbsp cherry juice)
  • 125 g icing sugar
  • ¼ tsp almond extract
  • Pinch fine sea salt
  • A few drops pink food colouring (optional)

Instructions

  1. Heat the oven to 170 °C (160 °C fan) / 350 °F. Grease a 23 × 33 cm tin with olive oil and line with parchment, leaving an overhang.
  2. Whisk the eggs, sugar and lemon zest for about 2 minutes until the sugar dissolves. While whisking, slowly drizzle in the olive oil until slightly thickened, then whisk in the yoghurt and vanilla.
  3. Sift in the flour, ground almonds, baking powder and salt; whisk just until a smooth batter forms.
  4. Pour the batter into the prepared tin and spread evenly. Scatter the cherry halves and flaked almonds on top.
  5. Bake for 35–40 minutes, or until golden and the centre springs back when pressed. Cool in the tin for 15–20 minutes, then lift out onto a rack to cool completely.
  6. For the glaze, purée the 5 cherries and strain. Mix 2 tbsp purée (or juice) with the icing sugar, almond extract, salt and food colouring to make a thick, pourable glaze; drizzle over the cooled cake.
  7. Slice and serve. Store airtight at room temperature for up to 2 days.

Notes

  • Mix red and yellow cherry varieties for extra colour.
  • Pat very juicy cherries dry so they don’t sink.
  • The cake tastes even better the next day as flavours meld.
  • Skip the glaze or dust with icing sugar for a speedier finish.
  • Freeze wedges (unglazed) for up to 1 month; thaw at room temperature.

Nutrition

Keywords: olive oil cherry snack cake, one-tin bakes, Edd Kimber, almond cake, traybake

Find it online: https://recipesfoodeasy.com/olive-oil-cherry-snack-cake/