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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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It’s a delicious, light and moist cake, and one that you can serve for dessert one evening and for breakfast the next day. Ingredients:
2 cups oat flour |
2 tbsp ground almonds |
2 tsp baking powder |
1/2 tsp salt |
1 cup maraschino cherries, drained |
3/4 cup butter, softened |
1 tsp almond extract |
1/2 cup sugar |
1/4 cup brown sugar |
2 eggs |
1/3 cup sour cream (low fat is perfectly fine in this recipe) |
3 egg whites, beaten to soft peaks |
Directions:
1. Preheat oven to 325F. Grease and dust a deep 8” cake pan with cornstarch.
2. In a bowl, combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated and set aside.
3. In another bowl, beat butter, almond extract and sugars until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in dry ingredients in three additions, alternately with sour cream.
6. Gently fold in egg whites.
7. Bake 1 1/2 hours, or until tests done.
8. Cool 10 minutes. Turn cake out and cool completely.
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