Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6
Photo © Madeleine Hill

How to Make It

Step 1    

Preheat the oven to 325°. Butter a 2-quart oval baking dish. Spread the almonds on a large rimmed baking sheet and toast for about 10 minutes, until light golden; let cool completely. Leave the oven on.

Step 2    

In a large bowl, beat the eggs until frothy. Whisk in both sugars along with the vanilla and almond extracts, then whisk in the flour, baking powder and a generous pinch of salt. Fold in the cherries and 1 cup of the toasted almonds. Scrape the mixture into the prepared baking dish.

Step 3    

Bake the torte for about 50 minutes, until the top is browned and crisp. Let cool for 20 minutes. Serve with vanilla ice cream and the remaining 1/2 cup of toasted almonds.

Make Ahead

The torte can be covered and kept overnight at room temperature.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5