Almond Chestnut CHERRY upside down torte cake Recipe
Ruby red cherries find themselves in the company of Gluten free flours. Splashes of Amaretto and vanilla bring out the best that cherries can offer in a cake.
> Note...A variation to Gluten-free: Replace the same amount in All-Purpose flour and eliminate the apple cider vinegar.
For a dedicated post...refer here:
http://www.foodessa.com/2014/06/almond-chestnut-cherry-upside-down-cake.html
Servings: 10
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Ingredients
- . > (American / Metric measures) <
- . > Base:
- . 1/4 cup (60g) unsalted butter
- . 1/4 cup (50g) brown sugar, packed
- . 1 Tbsp. (15ml) fresh lemon juice
- . 35 medium cherries, pitted and halved
- . >Cake:
- . 3/4 cup (75g) Almond flour
- . 3/4 cup (115g) Chestnut flour
- . 1/4 cup (27g) Tapioca flour (aka Tapioca starch)
- . 2 tsps. (10ml) baking powder
- . 1/2 tsp. (2.5ml) sea salt
- . 1/2 cup (125ml) grapeseed oil
- . 3/4 cup (165g) granulated sugar
- . 3 large eggs
- . 1 Tbsp. (15ml) pure Vanilla extract
- . 3 Tbsps. (45ml) Amaretto liquor
- . 1/2 cup (125ml) evaporated milk
- . 1 Tbsp. (15ml) apple cider vinegar
- .> Garnish (optional):
- . 1/8 cup (30g) raw, sliced almonds, lightly toasted
Directions
- . Pre-heat the oven to 350F/180C/Gas4. Grease only the sides of a 9-inch (23cm) round cake pan.
- . BASE: In the cake pan, place the butter, brown sugar and lemon juice together. Once the oven is heated, place the pan in for 5 minutes until it bubbles. Remove pan and start placing the cherries (cut side up) in a concentric circle.
- . CAKE: Sift together the flours, baking powder and salt into a bowl or piece of parchment paper. Set aside. In a large bowl, beat the oil and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and Amaretto. Now, add half of the dry ingredients on low speed until blended. Add and blend in the milk and apple cider vinegar. Add the remaining dry ingredients and mix until combined. Gently pour the batter onto the cherry base.
- . Bake for about 45 minutes. Remove the cake pan from the oven and onto a rack for about 5 minutes. Lightly pass a thin spatula around the cake. Afterwards, invert it on a serving platter and leave it alone for another 5 minutes before uncovering it.
- .In the meantime, place the almonds into the oven or stovetop to lightly roast for only 3 minutes.
- . Evenly distribute the toasted almonds over the center of the cake. Serve it at room temperature. It will keep lightly covered at room temperature for about three days without drying out.
- . Happy baking from Claudia's...FOODESSA.com
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