Prepare this light and fluffy almond and cherry cake. Are cherries out of season? Don't worry, use other seasonal fruits. Success is guaranteed.

 

 

Utensil used and available on chezvera.com

 

Ingredients for the cake: 

 

225 g plain wheat flour with baking powder (or 225 g flour with 1/2 sachet baking powder)

225 g butter

225 g sugar

50 g almond flour

3 eggs

Grated zest of one organic lemon nutmeg

20 ml of cognac is optional

Vanilla

300 g cherries

 

Preparing the cake:

 

Beat the butter with the sugar until fluffy, then add the eggs one at a time.

Add the lemon zest, nutmeg, and vanilla.

Finally, stir in the sifted flour and almond powder.

Spread the pastry in a tart tin, sprinkle with cherries, and bake in a preheated oven at 175 °C for around 35 minutes.