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BFC Recipes: Cherry Almond Cacao Nib Cake PDF Print E-mail

by Janice Malin
April 2014

1/2 lb (2 sticks) butter, softened
1 cup (scant) turbinado sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup almond meal (not packed)
3/4 cup sifted white whole wheat flour
3/4 cup sifted all purpose white flour
2 tsp baking powder
1/4-1/2 tsp salt
6 oz. dried cherries, unsweetened,
soaked in boiled water for 30 minutes
1/2 cup cacao nibs
1/2 cup milk
Use a 9-inch round baking pan. Butter and line with buttered parchment paper on the bottom. Lightly dust with flour. Preheat oven to 325 degrees.
In a large bowl beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well with each addition. Add the extracts and mix well.
In a separate bowl combine the almond meal, flours, baking powder, and salt. In another small bowl, mix the drained cherries and cacao nibs with about a tablespoon of the flour mixture. This will help keep the fruit from sinking.
Add a third of the flour mixture to the butter and sugar. Mix well and add a third of the milk. Repeat this with the remaining flour and milk. Add the cherries and cacao nibs until just mixed through. Scrape the batter into the prepared pan.

Bake for about 60-75 minutes. Cool in pan on rack. Run a knife around the edge to loosen. Turn out of pan and remove parchment paper. This cake can be split and frosted.