A soft and moist cake, with a rich texture and juicy cherries!
| 500 g cherries | |
| 100 g almonds' flour | |
| 100 g sugar | |
| 100 g all-purpose flour | |
| 80 g butter, room temperature | |
| 2 eggs, room temperature | |
| a pinch of salt | |
| 1 teaspoon of baking powder | |
| one lemon zest |
| 1. | Pre-heat oven at 180°C. Wash and pit the cherries and set apart for a while. |
| 2. | Beat in a bowl the butter with the sugar, the add almonds' flour and stirr. |
| 3. | Add now the eggs, one at a time, the the salt, the lemon zest and the flour sifted with the baking powder. |
| 4. | Cover the bottom of the pan with parchment, butter the edges and sprinkle them with sugar cane. Pour the batter into the pan and level it. Now distribute the cherries all over and bake for 35-40 minutes. Let cool down before serve. |
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