Upside Down Cherry Cake
lemon zest from 2 lemons
Preheat the oven to 180C. Grease a 9″ cake tin or 6 mini loaf tins very well.
Place the cherries at the bottom of the cake tin evenly. Make sure bottom of the tin is covered completely, you want a nice thick layer of cherries. Put this aside.
Combine the flour, almond meal, Baking powder, salt and lemon zest in a large bowl.
Beat eggs and sugar really well. Drizzle in the oil. Add the vanilla.
Fold the dry ingredients into this mixture. Add milk one tbsp at a time. You’re looking for a soft dropping consistency.
Pour the cake batter carefully in your prepared pan. Bake for 30- 40 mins. or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown and springy to touch.
Take them out of the oven and let cool in the pan for 15 – 20 mins. Turn them out and serve them warm or at room temperature.
Garnish with some toasted almonds and enjoy!!
Upside Down Cherry Cake -
-May 1, 2018