Rosy Cherry Cake
I’m a BIG fruit fan. Always have been but especially these days since I’m going sugar free. They are such delightful treats that I have to often hold myself back from eating too many. Cherries, however, are an, hm, interesting fruit. I know that’s an odd way to describe it since I normally can gush about fruit till no end. The truth of the matter is, I’ve never been able to really enjoy a cherry. I mean, they’re so small and they have this massive pit in the center that I always bite down into. And if by some chance, I do avoid the seed-that-grinds-me-to-a-halt, after sucking off the minuscule amount of flesh I have to spit the seed out. Literally! Spit it out! There is no eat around the pit / seed like most fruits. Nope, I have to find a little bowl to spit the seed out in. For some reason this creeps me out. It reminds me of tobacco spitting old west cowboys with terrible tooth hygiene. Not exactly something I aspire to be.
So when I received a box of cherries recently, I wasn’t exactly thrilled. I gave these cherries a shot and I must say I did like eating them more than most cherries I’ve eaten. They were really juicy. That enjoyment lasted for, oh, about 10 cherries. After which I was pretty much done with the spitting and still had more than half a box left. Not being one to waste perfectly good fruit I decided I’d find a way to transform these pit-full cherries into ones that I could actually enjoy.
I had a lot of fun baking and eating this cake. The rose water is a must! Actually, it’s not a must – but it does add a heavenly aroma to the cake. I got my rose water at an Indian grocery store. I’m fairly certain you could find it in most middle-eastern or asian markets. You might be able to find it in a well stocked Whole Foods too. I used almond flour to keep this cake gluten-free. Since most of the cherries sank to the bottom of the cake, I have a feeling they would make a good upside down cake. The cake was REALLY good. I’m not sure which part of it I liked the most! It had an amazing combination of sweetness due to the honey and tartness due to the cherries. It was also moist but not heavy. I had it as an afternoon nibble as well as a morning treat. One note – this does taste better warm than cold. I suggest you enjoy it immediately after it cools down a little bit coming out the oven and nuke it after pulling it out of the refrigerator.
Rosy Cherry Cake
Makes: 1 8×8 pan
Ready in: 55 minutes
- 3 cups almond flour
- 1 cup cherries
- 3 eggs
- 1 teaspoon rose water
- 1/2 cup honey
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter
- 1/8 teaspoon salt
- 1/4 cup cherry juice / water as needed
- pat of butter
1. Preheat the oven to 350°F. In a medium bowl mix together the dry ingredients – almond flour, baking soda and salt.
2. In a small bowl whisk together the eggs and honey.
3. Melt the butter in the microwave for about 30 seconds. Whisk the butter into the egg mixture.
4. Stir in the egg mixture into the flour mixture. Beat the mixture till it is smooth. If it is too thick, add some cherry juice or water as needed and continue whipping the mixture. I used 1/4 cup cherry juice.
5. Pit the cherries by slicing them in half using a sharp knife.
6. Fold the cherries and rose water into the batter.
7. Grease a baking pan with the pat of butter. Pour the batter into the pan. Gently shake the pan to even out the batter.
8. Bake in the oven till the center is completely baked and a toothpick comes out clean; about 40 minutes. Slice and serve warm. (I tried it cold – and warm is definitely the way to go!)