Combine 1/4 cup sugar and wine in a large saucepan over low heat; stir until sugar dissolves. Increase heat to medium-high; bring to a boil. Stir in cherries. Reduce heat to low, and cook 5 minutes or until cherries just begin to soften, stirring frequently. Remove cherries from pan with a slotted spoon, reserving liquid in pan. Place cherries in a bowl; stir in lemon juice. Arrange cherries in an even layer in bottom of a 9-inch square baking pan coated with cooking spray.
Cook wine mixture over medium-high heat 3 minutes or until reduced to 1/4 cup. Remove from heat; drizzle over cherries in prepared pan.
Place almonds and 2 tablespoons sugar in a food processor; process until finely ground (do not process to a paste).
Place eggs and egg whites in a large bowl. Beat with a mixer at high speed until foamy; slowly add remaining 3/4 cup plus 2 tablespoons sugar. Beat until thick and lemon-colored (about 2 minutes).
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt. Gradually sift flour mixture over egg mixture; fold in. Fold in ground almond mixture. Carefully spoon batter over cherries in prepared pan. Bake at 375° for 30 minutes or until golden brown. Cool in pan on a wire rack 15 minutes. Place a plate upside down on top of cake; invert onto plate.
This was probably one of the easiest but deceptively complicated-looking desserts I've ever made from Cooking Light. We always pick a ton of cherries in the summer, so I decided to see if I could use up some of my frozen cherries on this recipe. It worked like a charm -- you wouldn't have known they weren't fresh to begin with. I can tell that it's extremely important to reduce the wine-cherry mixture until it reaches 1/4c like the recipe says. It took more time than the recipe indicated, but not reducing it enough would've meant disaster. Excellent served warm with a scoop of vanilla frozen yogurt.
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