Cherry and Almond Cake

Name: Cherry and Almond Cake
Yield: Serves 8–10
Cuisine: United States
Ingredients: ½ teaspoon almond extract; Icing sugar, for dusting; 3 eggs, at room temperature; 150g/5oz plain flour, sifted, plus a little for the tin; 150g/5oz whole blanched almonds; 110g/4oz unsalted butter, softened, plus a little for the tin; 150g/5oz granulated sugar, plus 1 teaspoon for sprinkling; ½ teaspoon Sea salt; ½ teaspoon vanilla extract; 450g/1lb fresh cherries, pitted; 1 teaspoon baking powder

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

The lovely Deborah Madison, ex Chez Panisse chef and lover of great produce, once took me to buy cherries in Santa Fe’s glorious farmers’ market. My eyes, watering from the chilli fumes in the air, watched as seemingly endless Amtrak trains trundled past the marketplace on a journey with hundreds of miles between stations. Cherries purchased (I remember she had a particular favourite, the orange Royal Annes)

Ingredients

Method

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Part of

To New York on the Pacific Express

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