Gâteau aux amandes et aux cerises

Ingrédients

• 1/2 cup (1 stick/113 g) unsalted butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup plus 2 teaspoons (70 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup (45 g) almond flour*
• 25 sweet cherries, pitted (halved) ((I used fresh dark sweet cherries))
• 1/2 cup (90 g / 3 oz) white chocolate, melted (, to drizzle on top (optional))

Préparation

1. 1

   Preheat oven to 325℉/160℃. Butter a 9-inch round (or 8x8-inch pan for thicker cake).

2. 2

   In a medium bowl sift together all-purpose flour and baking powder. Add almond flour and mix. Set aside.

3. 3

   In a stand mixer fitted with the paddle attachment, beat together butter and sugar for about 3-5 minutes until light and fluffy and pale in color.

4. 4

   Scrape down the sides and the bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract. Don’t worry if the batter looks a bit curdled.

5. 5

   On low speed, add flour mixture and beat just until combined. Do not overmix.

6. 6

   Spread the batter into prepared baking pan and smooth the top. Arrange cherries on top of the batter. Most will sink while baking.

7. 7

   Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely on a wire rack. When cool, drizzle with melted white chocolate or sprinkle with powdered sugar.