Frequent flyers will know by now that I LOVE almonds, so there's a fair old chance that a similar recipe to this has already appeared on the blog at some point in the past. I make no apologies for posting this months attempt though, as the few minor tweaks I have made have quite the impact. I've used cocoa butter and marcona almonds which are both available easily online these days, but if you struggle to source either then normal unsalted butter then untoasted flaked almonds will do just fine instead.
Prep time: 20 Mins
Baking time: 40 Mins
175g Cocoa Butter
50g Unsalted Butter
3 Large Eggs
225g Golden Caster Sugar
200g Ground Almonds
2tbsp Plain Flour
1tsp Vanilla Extract
1tsp Almond Extract
200g Glace Cherries
A small handful of Marcona Almonds
We begin by melting together the cocoa butter and unsalted butter. You can do this over a bain-marie, or in the microwave (if you are confident in your timings). Once melted together set to one side for 10 minutes to cool slightly.
Preheat the oven to 180C/350F/Gas 4 and line a small-ish sized rectangular baking tin with baking paper. The one I use is around 27x22cm. In a large mixing bowl whisk together the eggs and sugar for around 30 seconds. Add the almonds, along with the melted butters and whisk again. Finally fold through the flour and the extracts until evenly combined.
Spoon your mixture into your prepared tin and smooth to the edges. Press your cherries into the surface of the mixture along with an almond here and there. Bake in the centre of the oven for around 40 minutes, until risen and a metal skewer comes out clean when inserted into the middle. When you are happy the mixture has baked remove and leave to cool in the tin.
When cool turn out onto a board, peeling off the paper. Slice and serve. Boom!