Chocolate Cherry Almond Cake
A crispy textured cake with a creamy chocolate frosting and topped with sweet cherries!
all-purpose Bob's Red Mill Organic Un-bleached White flour
can of cherry pie filling
Grind the almonds, baking powder, and flour in food processor.
In large bowl whip the egg yolks, sugar, and almond extract together.
Add the flour mixture and stir gently just until blended. Do not overmix.
Beat the egg whites until stiff peaks.
Gently stir ⅓ of the egg white into the yolk and flour mixture until the mixture is softened.
Fold the remaining egg white into the mixture. Gently fold until the flour/yolk is mostly worked into the egg whites. This can take a few minutes. Be patient.
Pour into cake pan (s) that have been sprayed and sugared (see notes below) and bake for 20-25 minutes at 350 degrees until edges are set.
Beat the butter, cocoa, sugar, and extract together.
Top the cake with the frosting and add as many cherries as you prefer.
To Sugar a Cake Pan:
Pour 1 tablespoon of sugar into an 8-inch round cake pan and tap around the pan until it covers the bottom and up the edges.
Read the above post for tips, tricks, and notes!