Cherry Almond Cake Recipe - NYT Cooking

Using frozen fruit is a great way to bring some summer sunshine to your baking all year round It’s dependably sweet, delicious and usually affordable Frozen fruit does tend to let off a lot juice, so it’s a good idea to thaw it first and let some of the liquid drain before adding it in.
Using frozen fruit is a great way to bring some summer sunshine to your baking all year round. It’s dependably sweet, delicious and usually affordable. Frozen fruit does tend to let off a lot juice, so it’s a good idea to thaw it first and let some of the liquid drain before adding it in. If you don’t have time to thaw your fruit, you can still bake this cake, but the fruit will sink to the bottom. Cherry and almond are a classic combination, but wild blueberries or chopped peaches would work, too. This naturally gluten-free cake is made with almond flour, which has the potential to make it dense. But whipped egg whites folded into the batter ensure that the cake is light and fluffy, despite being made almost entirely of nuts. 

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