Ingredients:

Salted Butter 10 tablesoons

1 cup of Almond Flour

2/3 cup All-Purpose Flour

1/2 cup Shredded non-sweetened coconut - shredded

1 Teaspoon Baking Powder

1/2 Teaspoon Sea Salt

4 eggs

1/2 cup White Sugar

1/3 cup Packed Brown Sugar

1/2 teaspoon of Almond Extract

1 1/2 cups of  Frozen, pitted sweet cherries

1/2 cup of Roasted Pistachios - chopped

 

Hardware

Oven heated to 350 degrees

1 medium bowel

1 large bowel

measuring cups/spoons

9 inch round cake pan

whisk

Rubber spatula

Parchment paper

Extra Ingredients

Extra butter to melt for the pan

Extra sugar to top the tort

 

Plan:

Take 10 tablespoons of butter and cut into 20 pieces. Place in microwave safe dish, cover with a paper towel and zap for 30 seconds. Check, if not melted through, cook for another 30 seconds and recheck. Once melted, take out and allow to cool.

Put parchment paper at the bottom of the pan. Brush the pan with butter. You will have to cut the parchment paper to fit. Trace it out 

Place the oven rack in the center of the oven. Turn the oven on to 350 degrees bake.

Put the cherries in a strainer and rinse under water to thaw

In the medium bowl put the almond flour, AP flour, coconut, and baking powder

In the large bowl place the eggs, sugar, brown sugar, and almond extract. 

Whisk in the dry ingredients, and the melted butter.

Pour the batter into the pan

Tear the cherries and let fall on top

Cover with the pistachios 

Sprinkle the sugar over the top

Bake for 50 minutes - 

check, if not done, try five more.