Any time you use cherry and almond in the same sentence as dessert, I am right there with you. I adore cherry almond anything. I may even like cherry almond better than chocolate. Tough call. Stay with me through this next part. I have to tell you why I came to have this cake. Or just skip to the bottom. That’s where the recipe is. Yesterday, I explained how Allie got what nearly amounted to a birthday non-party for her third birthday whereas Grace had two pretty elaborate parties for her third birthday. With that in mind, let’s talk about birthday cake. We forgot about a birthday cake until the day before Allie’s birthday party. Since I’m gluten-free, Joe wanted to make me a special cake (because the last few gluten-free cakes we’ve tried have not been worth sharing with the family) and a special-er cake for Allie, but in the end, we let her choose one at the Walmart bakery. She was happy with her cake with yellow edges and orange flowers, and I got an amazing cherry almond cake all to myself. This almond cake recipe doesn’t make a thick, fluffy cake. The cake is slightly dense (as all gluten-free cakes tend to be, in my experience), but it is very moist and not at all gritty or weird in texture. It is a little crumbly, almost like cornbread, but it is just right for a cake. The texture is hard to explain, but I promise you – even gluten-eaters will love this cake. We used my KitchenAid stand mixer for this recipe, but you could also do it by hand. Prepare yourself for an arm workout.
Â I love cherries and almonds together and also chocolate and orange together. What flavors do you like?
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