Ingredients
Method
- Combine pitted cherries, sugar, amaretto, and a pinch of salt in a bowl. Let the mixture sit for 30 minutes.
- After 30 minutes, drain the liquid. Combine one tablespoon of the drained juice with milk and confectioners' sugar in a small bowl, then whisk them together to create a glaze.
- Preheat the oven to 350°F. In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt; set this mixture aside. In a separate mixing bowl, cream butter and sugar until fluffy. Add eggs one by one, then mix in lemon juice and almond extract. Break up the almond paste and fold it into the wet ingredients. Gently combine the dry ingredients with the wet ingredients.
- Prepare an 8-inch springform cake pan; line the bottom with circular parchment paper and grease it thoroughly. Evenly spread three-quarters of the cake batter across the base. Create a layer of macerated cherries, then top with the remaining cake batter. Finish by generously sprinkling coarse granulated sugar on top.
- Bake for 25-30 minutes, then use a toothpick to check the center for doneness. Once baked, allow the cake to cool thoroughly on a rack before drizzling it with the amaretto cherry glaze.
- (Optional) Blend amaretto, heavy cream, and powdered sugar until soft peaks form. Generously top your slice with a dollop of this mixture.
Notes
Ingredient Swap: I've found if you're looking to avoid alcohol, a good quality almond extract can stand in for the amaretto in the cherry mixture and the glaze, just