Hello, I am Kate. Today, I’m gonna show you how to make eggless glace cherry almond cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Eggless Glace Cherry Almond Cake Recipe
Eggless Glace Cherry Almond Cake is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Eggless Glace Cherry Almond Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can have eggless glace cherry almond cake using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggless Glace Cherry Almond Cake:
- Get 1/2 tin Milkmaid 195 ml
- Make ready 3/4 cup Milk
- Take 90 grams Unsalted butter – room temp
- Make ready 125 grams Maida (All-purpose flour) qpprox ( 1 1/4th cup)
- Make ready 1 tsp baking powder
- Get 1/2 tsp Baking soda
- Take 1 tbsp sugar Powdered
- Make ready 2 tbsps almonds Chopped
- Take 1/2 cup cherries Glace chopped
- Get 2 tbsps Almonds chopped
- Take 1 tsp Strawberry essence
- Get 8 = 10 Slices yield
- Take 170 five degrees celsius for thirty -minutes
Instructions to make Eggless Glace Cherry Almond Cake:
- Chop the glace cherries and almonds into small pieces, keep aside.
- In a large bowl sift the maida, baking powder and baking soda together and keep aside.
- In another large bowl, beat the butter and sugar till light and fluffy, add the milkmaid and beat again till everything comes together.
- Add strawberry essence and 3/4th cup and mix well.
- Add the dry ingredients part by part to the wet ingredients and fold in gently till it’s well incorporated.
- Now take the chopped cherries and almonds, mix them with 1 tbsp of maida, this helps to remove the moisture. Add these to the cake batter and mix well.
- Grease a loaf tin and pour the mixture in it, bake at 170 degrees for 30 – 35 minutes or till the skewer inserted in the cake come out clean.
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