Ingredients:

  • 2 cups (200g) almond flour
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs
  • 1/2 cup (115g) unsalted butter, softened
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (225g) fresh cherries, pitted and halved
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (10g) almond flour
  • 2 tbsp (15g) sliced almonds
  • 1 tbsp (8g) powdered sugar

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a small bowl, toss the halved cherries with lemon juice and 1 tablespoon of almond flour until lightly coated.
  3. In a large bowl, beat the softened butter and sugar together until pale and fluffy (about 3 minutes).
  4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Whisk together the almond flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture using a spatula.
  6. Gently fold in the coated cherries, pour the batter into the prepared pan, and smooth the top.