How to make
Put the softened at room temperature butter in a large bowl. Add 210°F (100 g) of sugar and beat until you have a smooth mixture.
Add the eggs one after the other, while still beating with the mixer until you have a homogenous mixture.
Mix the ground almonds, flour, vanilla and baking powder. Add them in portions to the buttery mixture.
Pour 2 tbsp. of milk, add the grated peel of one lemon and mix everything well with a spoon. Line a 9″ (22 cm) cake tin with a detachable bottom with baking paper.
Pour the prepared mixture and smooth it out. Arrange the pitted cherries on top of the cake.
Bake it at 360°F (180 degrees) in a preheated oven for about 25-30 minutes. Cool the finished fruit cake on a wire rack and sprinkle it with powdered sugar.
Enjoy! The cherry and almond flour cake is ready.
