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The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Put the butter in a bowl and stir in the sugar, vanilla and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin. Top with cherries.
Heat the almonds, sugar and butter in a pan, stirring until the butter melts. Spread the mixture over the cherries.
Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave in the tin and cool on a cooling rack. Dust with icing sugar.
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