Washington Cherry Torte
When I saw cherries in my market last week, I thought I was seeing things.
Cherries in August?
Cherries are in season in June, here in the Northeast.
What's going on here?
Well people, if you can find some Washington State cherries, which are in season NOW, then I suggest you buy them. I had never had this type of cherry before, nor did I know that this year they would be available late August and early September.
They are the best damn cherries I have ever eaten in my life.
Dark, sweet, succulent, like a black cherry cola (I don't even like soda, by the way). But these are what cherries should taste like.
Oh my God, these were delicious.
I am so mental, that I bought bags of them, pitted them, and FROZE them so you will be seeing cherry cake recipes in the middle of the winter.
Yes, I have become the freezer queen.
I know you instagram followers are waiting for me to post that cherry crumb cake w/ the lime ginger crumble topping......it will come, be patient....but for now, you are stuck with a cherry almond torte.
No major production here, just a simple almond meal mixed in with these gorgeous cherries.
Washington Cherry Torte:
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched) or almond meal
2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
as many Washington State pitted black cherries as you feel like sparing (I used about half a cup)
sliced almonds for the top
raw sugar (turbinado for sprinkling on top)
Heat oven to 350F degrees.
Butter a 9-inch fluted tart pan or pie pan; set aside.
Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into greased pan.
Scatter whole pitted cherries on top of the cake and sprinkle with the sliced almonds.
Top with some turbinado (raw) sugar.
Bake 30-35 minutes.
Let rest in pan for 10 minutes before unmolding to a cooling rack.