Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) top/bottom heat. Drain cherries thoroughly.
- Beat butter and sugar until pale and frothy, 2–3 minutes. Add eggs one at a time, mixing well after each.
- Whisk flour and baking powder together. Fold into wet mixture until just combined. Stir in milk until smooth.
- Grease a springform pan. Pour batter in, smooth top, and scatter drained cherries evenly over batter.
- Bake 20–30 minutes on middle rack until base is set and lightly golden.
- Meanwhile, make topping: In saucepan, melt butter, sugar, and milk/cream over medium heat. Cook 5 minutes, stirring. Remove from heat, stir in almonds until coated.
- Spread almond mixture over par-baked cake. Return to oven for 15–20 minutes until topping is golden brown.
- Cool completely in pan on a wire rack. Once cool, release springform and serve.
Notes
Make sure to drain the cherries well to prevent excess moisture in the cake. The cake must cool completely in the pan before slicing, so the almond topping sets properly. Best enjoyed the same day, but it will keep covered at room temperature for 2 days.