for 12 pieces

Cherries

400 g	cherries, halved, pitted
1 tbsp	coarse cane sugar

Batter

100 g	butter, soft
150 g	coarse cane sugar
2 pinch	salt
3	eggs
200 g	white flour
50 g	ground almonds
2 tsp	baking powder
¾ dl	amaretto

How it's done

Cherries

Mix the cherries with the sugar, place cut side down in the prepared tin.

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Combine the flour, almonds and baking powder, mix in. Pour in the amaretto, mix. Spread the batter over the cherries.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame. Turn the cake out onto a plate, remove the baking paper. Serve the cake lukewarm.

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