Almond Rye and Cherry Cake

An Easy but Tasty Cake - Extra Food Chat with Kath

Welcome to another edition of Extra Food Chat with Kath!

This week I am sharing a nice simple cake recipe with you. The kind of thing you can whip up pretty easily and have a delicious slice of cake not too long after you’ve decided to make it. These kinds of recipes are really my favourite. I don’t always have the energy or time to make cakes that require multiple hours or days to bake, however recipes like this one feature heavily in my kitchen.

The combination of rye flour and almond meal makes the cake sturdy, nutty and a bit hearty. I’d imagine it would travel well if you needed something for a picnic or similar. I like baking it in a square tin as it gives a bit more flexibility in how you want to slice to cake, and how many portions you can get out of it. Since it is a hearty number, you don’t need massive slices (unless you want to!), so if served amongst other things, or as a dessert with ice cream, a humble 20cm cake will serve around 12 if you want it to.

I used jarred cherries for this cake, they were honestly a little underwhelming taste wise. If you have a brand you like use those (or if you have any home preserved ones!), otherwise pitted frozen cherries or fresh if you have access to any would be a great choice. The cake could get away with a few more cherries if you want to increase them a bit, you could use up to 250g (pitted weight).

This cake has a really firm thick batter thanks mostly to the almond meal, and the fact that it doesn’t contain any milk. If it feels too thick, don’t worry it’s meant to be like that. I do recommend using large/jumbo sized eggs for this recipe however, as smaller eggs may not be quite enough. If you only have fairly small sized eggs try using three rather than two.

The edited and tested recipe for this Almond Rye and Cherry Cake is below for paid subscribers.

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