This cake features a dense mouth at the entrance, wrapped in the special aroma of almonds and the sweet and sour taste of the cherry. Without the weight of the pound cake, it is a light and unburdened one. You can use a 5-inch square cake mold or a long hot dog mold; adult taste lovers can add cherry brandy or liqueur to add flavor ~
Soften the butter and cream cheese at room temperature. If the temperature is too low, put it in the microwave oven for 30 seconds, take it out and stir it smoothly, add the white sugar to the mixture 5 times, and mix it evenly once every time;
Beat the eggs into 5 steps and add them to step 1. Stir them with eggbeater until the egg mixture is completely blended with the oil. Continue to stir until the oil becomes white and white. Add lemon juice vanilla extract and cherry brandy.
Add the medium-gluten flour, almond powder and baking powder to the sieve, and then mix it with the squeegee from the bottom;
Pour the batter into the mold and spread the cherries, then smooth the surface of the batter;
Hold the mold with both hands and gently tap on the tabletop to shake out the large bubbles in the batter, put in the preheated oven, the middle layer, and bake for 30 minutes until the surface is golden;
After baking, take it out and wait for the hot air to be released, then release the cake into the cooling rack and completely cool the cut into pieces.
1. The sugar and egg liquid must be added in small amounts and stirred evenly. 2. After cooling, put it in the refrigerator for one night and then taste better. It can also be eaten directly after cooling.