CHERRY AND ALMOND SKYR CAKE
from Dominique Ansel
2- 4.4 oz. containers Icelandic Provisions Cherry & Almond Skyr
150 g. sugar
64 g. oil
3 large eggs
1 tsp. vanilla extract
1 tsp. salt
250 g. all-purpose flour
½ tsp. baking soda
15-20 whole Amarena cherries (you can substitute fresh cherries, pitted)
½ cup sliced almonds
2 small loaf pans (5” l x 3”w x 2”h)
1. Preheat oven to 325° F
2. In a mixing bowl, combine the skyr, sugar, oil, eggs, vanilla extract, and salt with a spatula. Mix until smooth.
3. Add the flour and baking soda, stirring until just combined. Be careful not to over mix.
4. Butter your loaf pans. Fill both pans halfway up with batter. Divide cherries and scatter the cherries on top of the batter in both pans. Top off with remaining batter until each pan is ¾ full (do not fill to the top, as the cakes will rise in the oven). Sprinkle the tops with a handful of almonds.
5. Bake for 30-35 minutes*, or until a paring knife/cake tester comes out clean and the surface is golden. Let cool for 5-10 minutes before unmolding. Slice and enjoy!
Best enjoyed fresh-baked day of. You can also store in an air-tight container and enjoy next day.
*my bake time was closer to 40 minutes in a conventional oven.
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