1/2 cup (113 grams)
unsalted butter
3/4 pound (350 grams)
fresh sweet cherries, divided
1 cup (130 grams) all
purpose flour
1/2 cup (55 grams) almond
meal
1 1/2 teaspoons baking
powder
1/4 teaspoon salt
2 large eggs
3/4 cup (150 grams)
granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon almond
extract
1/3 cup (80 ml) milk
Preheat oven to 400
degrees F. Butter a 9 inch spring form pan and line the bottom of the pan with
a round of parchment paper.
Melt the butter and
set aside to cool to room temperature.
Rinse, dry, and pit
all the cherries. Take about 14 cherries, cut them in half, and set them aside to
be placed on the top of the cake during baking. To the rest of the
cherries, cut into quarters.
In a separate bowl
whisk together the flour, ground almonds, baking powder, and salt.
In the bowl of your
electric mixer, beat the eggs and sugar until thick and light colored (about
3-5 minutes). Beat in the vanilla extract and almond extract. Then fold
in, with a rubber spatula or wire whisk, the melted and cooled butter and milk.
Next, fold in the flour mixture just until moistened. Gently fold in the
quartered cherries. Pour the batter into the prepared pan.
Bake for 15 minutes,
then remove from oven. Quickly arrange the remaining cherries, cut side
down, on the top of the cake. Return the cake to the oven and bake for a
further 15-20 minutes or until golden brown and a toothpick inserted
into the cake portion comes out clean. If you find the cake over-browning,
cover with a piece of aluminum foil.
