Recipe: Cherry Almond Cake

Ingredients

Preheat the oven to 400°F (200°C).
Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
Melt the butter and set aside to cool.
Rinse and pit the cherries, then split them in half and drain excess juice.
In a bowl, mix together the flour, ground almonds, salt, and baking powder; set aside.
In a mixer, beat the eggs and sugar at high speed for about 5 minutes until thick and pale yellow.
Add the vanilla extract and optional vanilla powder, mixing well.
Pour the melted butter and milk into the egg mixture, folding gently to avoid deflating the eggs.
In three steps, fold in the flour mixture.
Gently fold in the cherries, being careful not to add too much juice.
Pour the batter into the prepared springform pan and even out the top.
Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
Allow to cool on a rack for 15 minutes before removing the sides of the springform pan.
Let it cool completely before removing the bottom and parchment paper.
Dust with confectioners sugar and serve, optionally with whipped cream and additional sliced cherries.

Servings

Calories

342

Total fat

17g

Total carbohydrates

42g

Total protein

Sodium

95mg

Cholesterol

72mg