Swedish Cherry Cake

Ingredients

• 200 g Unsalted butter (softened at room temperature)
• 150 g Granulated sugar
• 3 Eggs (at room temperature)
• 1 c. à café Vanilla extract (or vanilla sugar)
• 200 ml Ribot milk (buttermilk) (or whey, or diluted plain yogurt)
• 250 g All-purpose flour (sifted)
• 10 g Baking powder (about 1 packet)
• 300 g Pitted cherries (fresh or frozen, pitted)
• 50 g Sliced almonds
• 30 g Butter (for topping)
• 30 g Granulated sugar (for topping)
• 1 pinch Salt

Instructions

1. Pit the cherries

   Remove the pits from the cherries using a small funnel or a cherry pitter, then set aside the pitted fruit.

   Time: PT5M

2. Preheat the oven

   Turn on the oven and set it to 170°C while you prepare the batter.

   Time: PT5M

   Temperature: 170°C

3. Prepare the pan

   Generously butter a 22 cm diameter round pan and lightly flour it or line it with parchment paper.

   Time: PT3M

4. Cream butter and sugar

   In a large bowl, whisk the softened butter with the granulated sugar until light and fluffy.

   Time: PT5M

5. Add the eggs

   Add the eggs one at a time, whisking well between each addition so the mixture stays homogeneous.

   Time: PT5M

6. Flavor and liquefy

   Pour in the vanilla extract then the buttermilk, mixing quickly until fully incorporated.

   Time: PT2M

7. Add the dry ingredients

   Sift the flour with the baking powder, then gently fold into the batter using a spatula, avoiding lumps.

   Time: PT4M

8. Pour batter and arrange cherries

   Transfer the batter into the prepared pan, then evenly distribute the pitted cherries over the top.

   Time: PT3M

9. Bake the cake

   Bake the cake for 25 minutes at 170°C. Check doneness by inserting a knife tip: it should come out dry.

   Time: PT25M

   Temperature: 170°C

10. Toast the almonds

    While the cake bakes, heat a pan over medium heat and toast the sliced almonds until they acquire a light golden hue.

    Time: PT5M

11. Prepare the caramelized topping

    Add the sugar, butter and pinch of salt to the toasted almonds, mix until you obtain a light, homogeneous caramel.

    Time: PT5M

12. Spread the topping

    Remove the cake from the oven, let it cool for 2 minutes, then spread the caramelized almond mixture over the entire surface.

    Time: PT3M

13. Broil the topping

    Return the cake under the oven's broiler (or broil function) for 2‑3 minutes, until a beautiful golden color is achieved without burning.

    Time: PT3M

14. Cooling

    Allow the cake to cool completely on a rack before unmolding and serving.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Granulated sugar: cane sugar
• Instead of Eggs: apple puree (for vegan version)
• Instead of Vanilla extract: vanilla sugar
• Instead of Ribot milk (buttermilk): plain yogurt + milk, milk + lemon juice
• Instead of All-purpose flour: whole wheat flour, gluten-free flour
• Instead of Baking powder: baking powder
• Instead of Pitted cherries: red berries (raspberries, strawberries)
• Instead of Sliced almonds: chopped hazelnuts
• Instead of Butter (for topping): margarine
• Instead of Granulated sugar (for topping): cane sugar

Equipment Needed

• Oven
• 22 cm round cake pan
• Mixing bowl
• Hand or electric whisk
• Silicone spatula
• Pan (for the almonds)
• Oven rack (broil) (optional)
• Kitchen scale (optional)
• Grater or sieve (optional)

Critical Steps — Do Not Skip

• Pit the cherries carefully to avoid any pit in the cake.
• Bake the cake until it is well risen and the knife tip comes out dry.
• Apply the topping before the cake fully solidifies.
• Broil the topping without letting it burn.

Chef Tips from the Video

• Use very soft butter to achieve an airy buttercream.
• Sift the flour with the leavening agent to avoid lumps.
• Toast the almonds just before incorporating them into the caramel to keep them crunchy.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container for 3 to 4 days.

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag; keep up to 1 month.

Room temperature: At room temperature, the cake keeps for a maximum of 1 day.

Make-Ahead Tips

• Prepare the cake the day before and keep it refrigerated; gently reheat before serving.
• The topping can be prepared ahead and stored in a small airtight container in the refrigerator.