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oz (170 gr)
at room temperature
fl oz (180 ml)
all purpose flour
Preheat the oven to 350°F (180°C).
In a bowl, sift together the flour, baking powder, and salt. Add in the ground almonds and set aside.
In a big bowl, using a mixer, beat the eggs for 5 minutes, or until the mixture whitens and turns fluffy.
Beat in the sugar and mix for 2 minutes.
Add in the vanilla and almond extract and keep beating.
Beat in the butter.
Using a rubber spatula, stir in a third of the flour mixture, then half of the milk, then the second third of the flour, and so on, to finish adding the last third of flour and stir to combine.
Pit the cherries and cut each in half.
Line a square or rectangular baking pan with walls with some parchment paper and butter.
Place two thirds of the cherries in the pan and pour the batter over them. Then place half of the left cherries on top of the batter and save the rest for later.
Bake at 350°F (189°C) for 20 minutes, then open the oven door to place the remaining cherries on top of the cake and bake for another 20 minutes or until a wooden stick comes out clean when inserted.
Decorate with some confectioners sugar (optional).
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