INGREDIENTS
1 x 680g jar of pitted morello cherries
100ml reserved cherry juice
240g of almond meal
1t (5g) of baking powder
3 eggs
125g unsalted butter
125g caster sugar⠀
METHOD
Cream the butter and caster sugar in a stand mixer
Add eggs one by one, making sure to whisk really well between each egg. By the third egg it may look split but will come back together with the addition of the flour
Add the almond meal and baking powder and whisk to combine
Line a 20cm square tin with baking paper
Pour in cherries (drained) and arrange into a single layer
Pour in the 100ml of reserved cherry juice
Gently place batter over the top and spread to fill gaps
Tap on the bench to remove any air bubbles
Place in your oven preheated to 160C (fan forced) and bake for 40 minutes
To serve, turn out on a plate or chopping board so the cherries are on top and cut into slices
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