Ingredients

The following ingredients have 8 Servings
  • 1/2 cup unsalted butter ( melted)
  • 1 pound sweet cherries ( fresh)
  • 1 cup all purpose flour
  • 1/2 cup almonds ( finely ground)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar ( granulated)
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla powder ( optional)
  • 1/3 cup whole milk
  • confectioners sugar for dusting

Instruction

  • preheat oven to 400 degrees (200 C)
  • butter the bottom and sides of a 9 inch springform pan , and line the bottom of the pan with a circle of parchment paper
  • melt butter and set aside to cool
  • rinse, and pit cherries, then split in half and allow the excess juice to drain off.
  • In a bowl, mix together the flour, ground almonds, salt, and baking powder,set aside
  • In the bowl of your mixer, beat the eggs and sugar for about 5 minutes at high speed until thick and pale yellow
  • add in the vanilla extract and vanilla powder, mix well
  • Pour the butter and milk down the side of the mixing bowl, and using a rubber spatula or whisk fold in the melted butter and milk into the egg mixture gently to avoid deflating the eggs.
  • Add the flour in 3 steps, folding it into the mixture each time
  • add cherries to the mix and gently fold them in (if you add too much of the juice the cake will change color)
  • Pour the batter into your prepared springform pan and even out the batter using an offset spatula.
  • Place on center rack of oven and bake for 30-35 minutes until golden brown, and a toothpick inserted in the center comes out clean.
  • allow to cool on cooling rack for 15 minutes then remove sides of springform pan
  • let completely cool before removing bottom of pan and parchment paper.
  • Dust with confectioners sugar and serve
  • or serve with whipped cream and additional sliced cherries