Spanish Almond Cherry Cake (Torta De Almendras)
"This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)"
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
directions
- Butter and flour an 8 or 9 inch cake tin.
- Stir together the sugar, almonds, cinnamon and flour.
- Add egg yolks, brandy and chopped cherries.
- Combine well.
- Beat the egg whites until stiff and fold them into the yolk mixture.
- Transfer to the prepared cake tin.
- Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
- Let the cake cool in the tin for 15 minutes before unmolding.
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RECIPE SUBMITTED BY
Olha7397
Canada
