Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories312.9 kcal (16%)
Total Fat16 g (23%)
Carbs42.6 g (16%)
Sugars33.1 g (37%)
Protein4.1 g (8%)
Sodium141.8 mg (7%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Heat the oven to 350F
Step 2
Dry the rinsed cherries thoroughly on paper towels and toss them in 2 tablespoons of flour
Step 3
Put remaining flour, butter, granulated sugar, lemon zest, ground almonds, and eggs in a large bowl and beat well for 2 minutes to mix thoroughly. Lightly fold in the cherries until evenly distributed, then transfer the mixture to a Bundt pan, greased.
Step 4
Bake for 35 to 40 minutes, until well risen, golden brown, and a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 5
Mix the confectioners' sugar with lemon juice to a thick paste. Drizzle the paste over the back of a spoon onto the cooled cake, then sprinkle the toasted almonds and quartered cherries over the top.
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