A cake made with a handful of these Hammana cherries, some labneh or Greek yogurt, ground almonds, eggs, butter, flour and flavorings; can be made in a jiffy since the cherries need not be cooked, only pitted. The crumb is tender, flavorful and on the moist side. Can be also made as a cupcake.
- 500 g. (1 pound) of pitted cherries
- 2 or 3 Tablespoons of jam (any) to glaze the pan
- 200 g of sugar
- 200 g of unsalted butter, softened
- 150 g of self-raising flour (or all-purpose flour, add a teaspoon of baking powder)
- pinch of salt
- 100 g of ground almonds
- 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract (or other flavoring)
- 1 orange or lemon, zested
- 100 g of labneh or Greek yogurt or regular yogurt, drained for a few hours
- 4 Large eggs
- Grease a springform pan or a cake pan (23 cms or 9 inch) and line with a piece of parchment. Brush the jam over the bottom and add the cherries in an even layer, cut side up.
- Mix the butter and sugar till smooth, add the ground almonds, eggs one at a time slowly, flavoring, labneh or yogurt, then flour; only mix until the batter is smooth.
- Bake in the preheated oven about 35 to 45 minutes or a bit longer, till a skewer inserted in the cake comes out clean. Cool the cake a while, then flip on the other side and serve. If you wish, serve it with some more yogurt or labneh on the side.
NOTE: To make sure the cherries don’t drip all over the oven floor, you may want to slip a tray underneath it as it bakes.
Recipe courtesy of Olive magazine, July 2010.
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