Upside-Down Almond and Cherry Cake
By OcadoLife
Published on 15 February 2022
With a lovely crumbly texture, this vegan Upside-Down Almond and Cherry Cake is light,
moist and easily adaptable. Pastry chef Adiyatu Sambu-Balde has chosen the classic combination of almond and cherry, but
you can swap the cherries for your favourite jam or
fruit, making it a great recipe for mixing up with the seasons. This works as
both a teatime treat and a dessert, and will keep well chilled or frozen – just
make sure it’s at room temperature before serving for the best flavour. Time and servings
1 hr 30 minsTotal time
6Servings
20 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 200 g of frozen cherries, defrosted
- 75 ml of sunflower oil, plus extra for the tin
- 200 ml of soya milk
- 1.5 tbsp of lemon juice
- 2 lemons, zested
- 150 g of polenta, fine
- 150 g of ground almonds
- 200 g of caster sugar
- 0.5 tsp of bicarbonate of soda
- 1.5 tbsp of baking powder
- 25 g of smooth almond butter
- 25 g of cherry jam
- 1 handful of flaked toasted almonds, toasted
- 10 g of icing sugar, for dusting
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Spread the cherries out on a plate lined with kitchen towel to soak up any juice. Brush a 20cm loose-bottomed cake tin with the oil and line the base with baking paper.Step 2
In a mixing bowl, whisk the soya milk and lemon juice, then set aside for about 10 mins until thickened to the consistency of buttermilk.Step 3
Using a balloon whisk, whisk in the oil and lemon zest, then stir in the polenta, ground almonds, flour, sugar bicarbonate of soda, baking powder and a pinch of salt, until combined.Step 4
In a heatproof bowl, warm the almond butter in the microwave for about 20 secs or until runny, then stir into the batter. Repeat with the cherry jam, heating until runny enough, then swirl through the batter.Step 5
Dot the cherries all over the base of the cake tin, then pour the batter on top and smooth out. Bake for 1 hr-1 hr 10 mins, or until a skewer inserted into the centre comes out clean.Step 6
Leave to cool in the tin for 10 mins before flipping upside down onto a plate. Scatter with the flaked almonds and dust with the icing sugar to serve.