Almond Cake Trifle With Roasted Cherries Recipe

Name: Almond Cake Trifle With Roasted Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cake flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 7 ounces almond paste, broken into pieces; 1 1/2 cups plus 3 tablespoons sugar, divided; 1 1/4 cups unsalted butter, softened; 4 teaspoons vanilla extract, divided; 6 large eggs, at room temperature*; 3 pounds frozen cherries, thawed; 6 tablespoons Cognac; 3 cinnamon sticks; 1 vanilla bean, split in half; 1 pint whipping cream; 1/8 teaspoon ground cardamom (optional); 1/2 cup whole almonds, coarsely chopped and toasted

Servings: persons

1 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
7 ounces almond paste, broken into pieces
1 1/2 cups plus 3 tablespoons sugar, divided
1 1/4 cups unsalted butter, softened
4 teaspoons vanilla extract, divided
6 large eggs, at room temperature*
3 pounds frozen cherries, thawed
6 tablespoons Cognac
3 cinnamon sticks
1 vanilla bean, split in half
1 pint whipping cream
1/8 teaspoon ground cardamom (optional)
1/2 cup whole almonds, coarsely chopped and toasted

1
Preheat oven to 350u00b0. Grease and flour a 10-cup Bundt pan.
2
Sift together first 3 ingredients in a large bowl. Process almond paste and 1 1/4 cups sugar in a food processor until blended. Beat butter in a large bowl with an electric mixer at medium speed 1 minute. Add sugar mixture and 1 teaspoon vanilla, and beat until light and fluffy. Beat in eggs, 1 at a time, scraping down sides. Gradually add flour mixture, mixing just until blended.
3
Pour into prepared Bundt pan, and bake 55 minutes or until a wooden pick inserted into cake center comes out clean. Remove from oven, and let cool.
4
Toss cherries with Cognac, cinnamon sticks, 3 teaspoons vanilla, 3 tablespoons sugar, and vanilla bean halves in a bowl; pour into a roasting pan. Increase heat to 425u00b0, and bake cherry mixture 10 minutes. Place vanilla bean halves and cinnamon sticks in a small bowl, and let cool. Strain cherries, and reserve all cooking liquid.
5
Scrape vanilla beans with a spoon, and place seeds in bowl of a heavy-duty stand mixer. Add whipping cream. Gradually add remaining 1/4 cup sugar, add cardamom, if desired, and whisk until stiff peaks form.
6
Assemble trifle in 16 (10-ounce) individual glasses. Slice cake into 3/4-inch pieces. Layer cake pieces, 1 1/2 teaspoons cherry liquid, cherries, and 3 tablespoons cream; repeat layers, ending with 1 tablespoon cream. Chill 2 hours, sprinkle with almonds, and serve.
7
*To bring eggs to room temperature safely, remove from refrigerator and place in a bowl for 30 minutes.

1873

kcal

Calories

116

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 7 ounces almond paste, broken into pieces, and more.

Yes, Almond Cake Trifle With Roasted Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Cake Trifle With Roasted Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions