How to make
Use a blender or food processor to prepare the recipe.
Pour the flour into the jug of the blender. Add the sugar, baking powder, almond flour (or ground almonds), a pinch of salt, the crushed white chocolate, the softened butter in pieces and the two eggs.
Blend the ingredients on medium speed for a few seconds. As a final result, you should get a dough that is slightly softer than cookie dough, in which the white chocolate is visible in small pieces.
The advantage of this method is that everything is mixed in seconds in the device, including the chocolate being crushed at the same time. Otherwise, it can also be done by hand, mixing all the products gradually, and adding the white chocolate more finely crushed/cut with a sharp knife.
Take the dough and put it in a 9″ (23 cm) cake tin lined with baking paper.
Spread with your fingers into an even layer like one big, thick biscuit.
Arrange the cherries on top - halved and pitted. Press them lightly into the dough. Put the pecans in between and finally cover generously with sliced almonds.
Bake at 360°F (180°C) in a preheated oven for about 25-30 minutes or until a toothstick comes out dry.
After the cherry cake has cooled, cut it into squares and serve with a ball of whipped cream and cherry jam.
You can also serve the butter cake with a scoop of vanilla ice cream. It is like a brownie, but with white chocolate.
Enjoy!
