I baked something and it turned out well! I know, I should not be so excited for this fact, especially given the fact that I have been blogging for almost three years. This pregnancy has really stolen my kitchen mojo, so I am thrilled that I can offer you a new and easy cake recipe that tastes amazing. I think almonds and cherries are best friends, secret fraternal twins separated at birth. The only thing better than eating cherries fresh out of the bag on hot a summer day, is baking them into a light almond cake. This cake makes the perfect afternoon pick me up, and would be a great addition to a brunch as well.
The base of this cake is the French Financier cake. It’s usually cut into little rectangles, that resemble bars of gold. They are said to be the perfect afternoon snack as they don’t really crumble, and you can eat them with your hands. Unless you are three, then they most definitely do crumble, all over the place. That’s what dogs are for, right?
Preheat the oven to 425. In a mixer fitted with the whisk cream the butter and sugar until light and fluffy. Add the egg whites and whip up for 5 minutes on high. In a small bowl mix together the almond meal and flour with the salt. Add the almond extract to the egg white batter and scrape down the sides. Mix in the flours only until they are barely mixed together. Do not overmix.
Clean and pit your cherries. I don’t have a cherry pitter, so I just cut the cherries in half and pried out the pit. I lost a lot of cherries in the process to small hands and my own hungry mouth. Buy extra.
Prepare a 9″ springform pan by placing a sheet of parchment on the bottom. I do this while the pan is open, then snap the sides in place and trim around the outside. Butter the inside of the pan and the parchment.
Pour the batter into the pan, the place the cherries on top in any design you choose. This was Q’s work. In the end I would have preferred even more cherries, so next time I will space them closer together.
Bake at 425 for 20-25 minutes, or until the edges are browned and the cake is set and springs back lightly when you touch it. Let it cool 10 minutes before opening the pan. Let the cake cool completely.
- 12 tablespoons butter, softened
- 6 egg whites, room temperature
- 1 cup sugar
- 1 cup almond meal/ almond flour
- ⅔ cup all purpose flour
- pinch of salt
- 1 teaspoon almond extract
- 1-2 cups of pitted cherries
- Preheat oven to 425º.
- In a mixer fitted with a whisk, cream the butter and sugar until light and fluffy.
- Add the egg whites and mix for 5 minutes.
- In a small bowl combine the almond meal and flour with a small pinch of salt.
- Add the almond extract to the egg whites and scrape down the bowl.
- Add in the flours and mix until just combined. Do not overmix.
- Pour the batter into prepared 9" springform pan.
- Arrange cherries on top.
- Bake for 20-25 minutes, or until edges are golden and cake is set and springs back at the touch.
- Cool on a wire rack for 10 minutes, then release the spring and cool completely.