Ingredients:
1 cup whole blanched almonds (OR 3/4 cup blanched almond flour or blanched almond meal PLUS 1/4 cup coarsely chopped blanched almonds for topping edges of cake)
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
3/4 cup granulated sugar
3 eggs, at room temperature
1/4 tsp. almond extract
1/2 tsp. vanilla extract
1 lb. fresh sweet cherries, pitted
1 - 2 tbsp. all-purpose flour
1 tsp. granulated sugar
Confectioners’ sugar, for dusting
Serve with:
Whipped cream, crème fraîche or vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Butter the sides and bottom of a 9-inch springform pan and line bottom of pan with parchment paper. Flour ONLY the SIDES of pan. Set aside.
2. Method If Using Whole Blanched Almonds:
In a food processor, coarsely chop almonds. Transfer 1/4 cup almonds to a bowl and reserve. Add flour, baking powder and salt to food processor. Process until remaining almonds are finely ground. Transfer to a medium size mixing bowl.
Alternate Method If Using Store-Bought Almond Flour or Almond Meal:
If using store-bought almond flour or almond meal for this recipe, place 3/4 cup almond flour (or meal) in a medium size mixing bowl and add the 1 cup all-purpose flour, the baking powder and salt to it and mix well.
3. In a food processor or in a mixing bowl with an electric mixer, cream butter with 3/4 cup granulated sugar. Add eggs one at a time, blending each one fully. Add almond and vanilla extracts.
4. Add half of flour mixture and pulse to blend (or if using an electric mixer, beat on medium speed to blend). Add remaining flour mixture. Pulse in food processor or beat with electric mixer until smooth. Scrape batter into prepared pan and place cherries (cherries can be tossed with 1 to 2 tablespoons all-purpose flour so they will stay on top of the batter and not sink to bottom of cake) on top in a single layer.
5. Mix the 1/4 cup coarsely chopped almonds with the 1 teaspoon granulated sugar and sprinkle around edges of cake. Bake in preheated oven until a tester inserted in center comes out clean, about 45 minutes.
6. Let cake cool in pan for 10 minutes then remove sides of springform pan and let cool completely on a wire rack. When completely cooled, transfer to a cake plate. Dust top of cake with confectioners’ sugar. Cut into wedges and if desired serve each slice with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream.
Makes 8 servings.
Photograph taken by Diana Baker Woodall© 2006
Date: July 23, 2006