Today I am pleased to write a few words about the new cherry season and the sweet dishes this little fruit enables us to bake. Rounded and red, cherries seem so attractive to me. But I am not the only one who like them. Many other bloggers have fallen under their charm.
Manue, for example, has posted a recipe of hers on her marvellous Blog: "Hum, ça sent bon" to let you enjoy her cake with almonds and cherries. Just click here to discover it.
But now find hereunder my own recipe:
Almond and cherry cake
- 300 g/11 oz cherries
- 2 eggs
- 130 g/4.6 oz caster sugar
- 100 g/3.5 oz flour
- ½ bag of organic baking powder
- 80 g/3 oz lightly salted butter
- 1 tbsp almond liqueur with cognac (optional)
- 80 g/3 oz almond flour
Preheat the oven to 180°C/350°F and place a ramekin full of water inside it.
Remove stalks from cherries and wash the fruit.
Beat eggs and sugar in a large bowl until creamy. Add sifted flour and baking powder step by step and mix well. Set aside.
Gently melt butter in a saucepan and pour it lukewarm on the egg-based mixture so that the eggs do not cook. Whisk the mixture until combined.
Then add almond liqueur, if you like. Otherwise skip this step and proceed to next.
Add almond flour and mix well.
Add cherries and mix further. Set aside.
Grease and flour a cake pan. Pour the complete mixture into it and bake for about 30 minutes. Test if the cake is done by inserting a knife into it. The blade must come out clean. If not, further bake for a few minutes until done.
Serve lukewarm or cold.