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Name: Cherry Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Almond extract; 1 lb Sour cherries; (about 3; 1 c Plus 2 tablespoons; 1 ts Vanilla; 1/4 ts Salt; ; additional for; 3/4 c Plus 1 tablespoon granulated; 1/4 lb Blanched whole almonds; 1 ts Double-acting baking powder; 1 1/2 Sticks unsalted butter;; ; garnish if desired; 3 lg Eggs separated

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INGREDIENTS

1/4 ts Almond extract
1 lb Sour cherries; (about 3
1 c Plus 2 tablespoons
1 ts Vanilla
1/4 ts Salt
; additional for
3/4 c Plus 1 tablespoon granulated
1/4 lb Blanched whole almonds
1 ts Double-acting baking powder
1 1/2 Sticks unsalted butter;
; garnish if desired
3 lg Eggs ; separated

Servings

INSTRUCTIONS

Preheat the oven to 375F. Line the bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess. Working over a bowl pit 1 pound of the cherries, reserving any juice. In a food processor grind fine the almonds with the flour, the baking powder, and the salt. In a bowl with an electric mixer cream the butter with 3/4 cup of the 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, the vanilla, the 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 one fourth 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 granulated sugar. Bake the cake in the middle of the oven for 30 to 35 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 a cake plate over it, and invert the cake onto the plate. Dust the cake with the confectioners sugar and garnish it with the additional cherries. Serve the cake warm or at room temperature. Gourmet July 1993

NOTES

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Cherry Almond Cake

1/4 ts Almond extract
1 lb Sour cherries; (about 3
1 c Plus 2 tablespoons
1 ts Vanilla
1/4 ts Salt
 ; additional for
3/4 c Plus 1 tablespoon granulated
1/4 lb Blanched whole almonds
1 ts Double-acting baking powder
1 1/2 Sticks unsalted butter;
 ; garnish if desired
3 lg Eggs separated

Preheat the oven to 375F. Line the bottom of a buttered 9- by 2-inch  round cake pan with a round of wax paper, butter the paper, and dust  the pan with flour, knocking out the excess. Working over a bowl pit  1 pound of the cherries, reserving any juice.    In a food processor grind fine the almonds with the flour, the baking  powder, and the salt. In a bowl with an electric mixer cream the  butter with 3/4 cup of the 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, the vanilla, the 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 one fourth 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 granulated sugar.  Bake the cake in the middle of the oven for 30 to 35 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 a cake plate  over it, and invert the cake onto the plate. Dust the cake with the  confectioners sugar and garnish it with the additional cherries.  Serve the cake warm or at room temperature.    Gourmet July 1993

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Nutrition

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Serving Size: 1 Serving (1328g)
Recipe Makes: 1 servings

Calories: 1750
Calories from Fat: 1188 (68%)

Amt Per Serving		% DV

	Total Fat 132g	176 %
	Saturated Fat 27.7g	138 %
	Monounsaturated Fat 65.2g
	Polyunsanturated Fat 23.9g
Cholesterol 3172.5mg		976 %
Sodium 1453.9mg		50 %
Potassium 1812.1mg		48 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 18.9g
Protein 119.4g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1750

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