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.