Cherry & Raspberry Bites

Cherries and raspberries are in season here in Holland. Naturally, I got a huge box of both because who can resist juicy fruits right?! :):)
I often make cherry rum cake and raspberry loafs so I figured I would just combine the ingredients this time (sans Rum) and try and see if it worked. And boy, did that taste good!Soft, gooey and full of flavours that make you want to reach for another slice. Since it's home-made and you have full control over the ingredients you use, seconds are allowed:) In fact, this is perfect even as a tea-time treat. Here's what you need to make these sweet-treats -


Ingredients
I always use teacup measurements

10 cherries chopped up after discarding the pits

10 raspberries
1/2 cup almond flour
1/2 teaspoon vanilla bourbon powder
1/4 teaspoon dried lavender seeds
1/3 cup regular sugar/brown sugar
2 eggs at room temperature
3/4 cup yoghurt (I use organic goat milk yoghurt)
1. 5 cups regular flour
1/2 cup unsalted butter melted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon chopped up white chocolate

Method

Preheat the oven to 160 degrees C.

In a big bowl, add the melted butter and sugar.

Beat it well and then add the vanilla powder and lavender seeds.

Next, add one egg at a time and beat well.

Add the almond flour and mix well ( do not beat it at this stage)

Mix in the regular flour now.

Slowly add the yoghurt and blend everything well making sure there are no lumps.

Add the white chocolate pieces.

Next, add the chopped cherries and raspberries.

Squash a few raspberries with the spatula.

Add the baking soda and powder and mix gently but properly.

In a loaf tin, add a parchment paper and then pour in the batter.

Put in the oven (on the lowest rack) and allow to bake for 50 minutes.

Check after 50 minutes, and then allow to bake for another 15 minutes (depends on your oven).

Mine took 1 hour 15 minutes in total. Use a tester to make sure it is baked all the way through and not raw in the center.

We bake at low temperatures for a longer time to ensure that the top doesn't brown too much and that the cake bakes uniformly.

Allow to cool down a bit before cutting slices.

You may choose to add powdered sugar on top.

Leftovers can be refrigerated and should be eaten within 3 days ( they never last that long if you have a sweet tooth :D). Just make sure you wrap the remaining loaf with a cling wrap film.

You can serve this cold or slightly warmed (10 seconds in the microwave) and with a drizzle of powdered sugar.

Enjoy!