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Special Features

The recipe of the month suggested by

Eugenia Abbate

CHERRY & ALMONDS CAKE

12 slices

  • 80 g butter, softened
  • a pinch of salt
  • ½ tsp vanilla extract
  • 100g cane sugar, fine-grained
  • 2 eggs
  • 70g blanched almonds
  • 130g self-raising flour
  • 50g white chocolate
  • 2 tsp kirsch
  • 250g cherries
  • 20g sliced almonds
  • Icing sugar

METHOD

Put the white chocolate into the fridge: it will be easier to cut it into regular pieces when necessary. Remove the cherries pits and put it separately. Grind 50g of sugar cane (half amount of the total), 70g of almonds until the it is finely ground and the mixture resembles sand. Preheat the oven to 180°C. Put the butter in a bowl and add a pinch of salt and the vanilla, start mixing everything and then add the left 50gr of sugar. Now process until the batter is very smooth and fluffy. Add the eggs, one by one. Continue beating.

Add the almond and sugar mixture and the self-raising flour. Add the 2 tsp kirsch and complete with the white chocolate (cut into pieces). Grease and flour a 22cm diameter pan. Put all the mixture into the pan, add on the top the cherries (in concentric circles). Decorate with the sliced almonds and cook for 30-35' minutes. Put the cake out of the oven and give it the time to cool. When cold, sprinkle with icing sugar.

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