I created this made-in-Hawaii recipe after seeing one using almond flour/ground flour in a cake. It's now one of my favorite desserts. Because it uses ground almonds, the cake is more on the heavy side rather than light and fluffy, so it's not for those who prefer their cakes that way. Not too sweet with a strong almond extract flavoring, I like it slathered with whipped cream and a side of good strong coffee.
If you try it, please let me know how you like it.
Cherry Almond Cake
1 - 2 cups thawed halved previously frozen cherries (I use the organic ones from Costco)
(thaw in a bowl and keep the cherry juice to add to the evaporated milk used in recipe)
2 cups flour
2½ teaspoon baking powder
a pinch of salt
1 cup softened butter
1½ cups sugar
4 large eggs
1 cup ground almonds
2 tablespoons almond extract (can use 1 tablespoon if want a weaker almond flavor)
1 cup evaporated milk mixed with the cherry juice from the thawed cherries (or use milk plain)
Preheat the oven to 325 degrees Fahrenheit. Line the bottom of a 9 inch spring-form pan with waxed paper or parchment.
Mix all ingredients except for the cherries together.
Pour the batter into the prepared baking tin. Place the cherries on the top of the batter. They will end up sinking to the bottom as the cake bakes. Place in the preheated oven. Bake for an hour and twenty minutes, or until the cake pulls away from the sides of the pan. Test with toothpick or skewer. It should come out dry.
[Optional: use in place of or in addition to frozen cherries - stewed cranberries, fresh plums, ripe pitted cherries, jarred sour cherries, or even a can of those cooked cherries in heavy syrup they use for cherry pie]