Ingredients

• 2 whole large eggs
• 100g - 3.5oz white sugar, plus 3 tbsp for cherries
• 1 cup -130g all-purpose or cake, plain white flour
• ½ cup – 55g almond meal
• 3.5oz - 100g butter
• 1.5 tsp baking powder
• 350g dark fresh cherries
• 5 tbsp Amaretto liqueur (or half tsp almond extract and a little water)

Steps

• Step 1

  Pit the cherries, (keep 12 aside for later, cut in half) place in saucepan with 2 tbsp sugar and amaretto, bring to a simmer, turn off heat after 30 seconds, and give it a gentle mix.  Place in a sieve over a bowl to collect the liquid for later. Set both aside.

• Step 2

  Crack the eggs in a large mixing bowl. Add the sugar and mix well using a whisk or a hand mixer.  Sieve and add the flour, the almond meal, the baking powder, the melted butter, the cooked cherries and mix thoroughly.

• Step 3

  Butter your cake pan and place all the mixture.  Flatten with spatula. Place the remaining uncooked cut cherries on top (cut side down) leaving plenty of space in between.

  Bake for 25-30 min at 350°F – 180°C.

• Step 4

  Remove from oven.

  Reheat the cherry liquid and pour over the hot cake. Leave to cool 20 minutes or so, before unmoulding.

• Step 5

  Drizzle a little more amaretto on top, why? Because you can!

Little Tips

If the cake is browning too fast, simply cover with a piece of aluminum foil.

Before baking, enjoy a shot of Amaretto just to be sure it tastes good!

Serve warm with ice cream, cream or custard.