- 4
Ingredients
- 1 cup blanched almonds
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup sugar, plus 1 tsp for topping
- 3 eggs
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 1 pound fresh Bing cherries, pitted
- Confectioners' sugar, for dusting
Preparation
Step 1
Preheat oven to 350 F. Butter a (9-inch) springform pan and line the bottom with parchment. Dust the sides with flour.
Coarsely chop almonds. Reserve 1/4 cup almonds. Place the remaining almonds in a food processor. Add flour, baking powder and salt. Process until the almonds are finely ground.
In a mixing bowl, cream butter with 3/4 cup sugar. Then beat in eggs one at a time. Add almond and vanilla extracts.
Add the flour mixture gradually, mixing until smooth. Scrape into the prepared pan. Place cherries on top in a single layer.
Mix the reserved 1/4 cup almonds with 1 tsp sugar and sprinkle around the cake's edges. Bake for 45 minutes, or until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Transfer to a cake plate. Dust the top edges with confectioners' sugar.