With Fresh Lemon Zest
This Sweet Cherry Almond Cake is the perfect combination between tender and tangy with being packed full of delicious maraschino cherries! With a hint of almond, vanilla and lemon, it’s full of flavor.
Using coconut oil, grease an approximately 8″ (20cm) cake pan. Line the bottom with parchment and grease the parchment. Set aside. Preheat the oven to 350F (180C). Arrange an oven rack in the center of the oven.
In a large mixing bowl, add the melted coconut oil (it should be warm to touch) and sugar. Using a whisk or fork, beat the mixture until the sugar is smooth and the ingredients come together, about 1-2 minutes. Scrape down the bowl and mix it in to the mixture.
Zest half the lemon and To the sugar/coconut oil mixture, add the lemon zest, lemon juice and vanilla and almond extracts. Add eggs, one at a time, and whisk for about 10-15 seconds each or until each egg is broken up. Scrape down the bowl, all the way to the bottom. Into the mixing bowl, mix in the flours, baking powder and salt. Mix the dry ingredients into the wet ingredients just until combined and no more dry flour is visible.
Fold 3/4th of cherries into the batter.
Scrape the batter into the pan and evenly smooth the top. Arrange the remaning cherries on top of the cake, cut side facing up or down (no need to press them in – just set them on top – the cake will bake up and around them). Sprinkle the top of the cake with 1 Tablespoon of sugar.
Bake the cake for 35 minutes or until a toothpick inserted in the center comes out clean, and the top is golden and springs back when gentle pressure is applied. Cool for 20 minutes, then remove the cake from the pan. Cool completely on a cool surface. Store the cake in an airtight container for upto 4 days.