An afternoon passed picking up cherries, where for each one put in the basket there were another thrown directly in my mouth… Beautiful, many, juicy, crunchy and sweet.

Cherries’ time pass away too quickly e you have to benefit from this! For example putting them in a delicious cake. Moist, soft and rinch in this irresistible fruit… I’ve found the recipe in the Sigrid’s blog, where sometimes I take a look. Some little change and here you have, without difficulty, a wonderful cherry and almonds cake. Do it until there are cherries and I’m sure that the next year you’ll do it again  😉


Cherries and almonds cake
Ingredients for a 22 cm diameter pan:

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

Pre-heat oven at 180°C.
Wash and pit the cherries and set apart for a while.
Beat in a bowl the butter with the sugar, the add almonds’ flour and stirr.
Add now the eggs, one at a time, the the salt, the lemon zest and the flour sifted with the baking powder.
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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