target | | Cherry Almond Cake one 24 ounce can of sour cherries
1/4 pound of blanched whole almonds
1 cup plus 2 tablespoons of all purpose flour
1 teaspoon of double acting baking powder
1/4 teaspoon of salt
1 1/2 sticks of unsalted butter, softened
3/4 cup plus 1 tablespoon of granulated sugar
3 large eggs, separated
1 teaspoon of vanilla
1/4 teaspoon of almond extract
Confectioners' sugar for dusting the cake |
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Preheat your oven to 375ºF. Line the bottom of a buttered 9 x 2 inch round cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. In a food processor, grind fine the almonds with the flour, baking powder, and the salt. In a bowl with an electric mixer, cream the butter with 3/4 cup of granulated sugar until the mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and stir in the flour mixture, vanilla, almond extract and the reserved cherry juice. In another bowl with the electric mixer, beaters cleaned, beat the egg whites until they just hold stiff peaks, stir 1/4 of them into the batter to lighten it and fold in the remaining whites gently but thoroughly. Turn the batter into the pan, smoothing the top, arrange the cherries evenly on it, pressing them into the batter slightly and sprinkle them with the remaining 1 tablespoon of granulated sugar. Bake the cake in the middle of the oven for 50 - 75 minutes or until a tester comes out clean and let it cool in the pan on a rack for 10 minutes. Invert the cake onto the rack, invert the cake plate over it, and invert the cake onto the plate. Dust the cake with the confectioners' sugar through a doily and garnish it with the additional cherries. Serve the cake warm or at room temperature. Makes 3 servings |