Rating: 4 stars
2 Ratings
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  • 3 star values: 1
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  • 5 star values: 1

Cherries and almonds have a natural affinity; in fact, cherry pits have a bitter almond flavor. The ease of this special dessert belies its gorgeous appearance. If you're pitting the cherries, be sure to work over a bowl and save any accumulated juice, which should be added to the recipe with the cherries.

Brian Glover
Recipe by Cooking Light June 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
9 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

322 calories; calories from fat 23%; fat 8.3g; saturated fat 1.1g; mono fat 4.6g; poly fat 2g; protein 7.5g; carbohydrates 57.8g; fiber 3.9g; cholesterol 47mg; iron 1.7mg; sodium 163mg; calcium 51mg.
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