{"id":10914,"date":"2021-06-17T04:19:37","date_gmt":"2021-06-17T02:19:37","guid":{"rendered":"https:\/\/www.caffevergnano.com\/cherry-and-almond-cake-by-mimi-thorisson\/"},"modified":"2026-02-11T17:10:14","modified_gmt":"2026-02-11T16:10:14","slug":"cherry-and-almond-cake-by-mimi-thorisson","status":"publish","type":"post","link":"https:\/\/www.caffevergnano.com\/en\/blog\/cherry-and-almond-cake-by-mimi-thorisson\/","title":{"rendered":"Cherry and almond cake (by Mimi Thorisson)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Usually I don\u2019t construct menus that are too heavily focused\non one or two ingredients, but this is the cake i make frequently at the height\nof cherry season when we\u2019ve often already had something with cherries during\nthe day. Cherries pair wonderfully with almonds, and though you could easily\nserve this cake with a good vanilla ice cream, i think almond ice cream make it\nmore special. If I may make a suggestion, I\u2019d propose serving this cake at a\ncherry-themed, midsummer\u2019s night dinner. In the duck dish the cherries are perfumed\nby the duck and get mixed up in the sauce and potatoes. In the cake they show a\ncompletely different side and merge perfectly with the almond flavors. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">11 tablespoons \/ 160 gr unsalted butter, melted, plus more\nfor the pan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1-1\/2 \/ 180 gr all purpose flour, plus more for the pan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cup \/ 120 gr almond flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2\/3 cup \/ 130 gr granulated sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 large eggs<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon almond extract<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 teaspoon baking powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pinch of fine sea salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10 ounces \/ 300 gr cherries, stemmed and pitted<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/3 cup \/ 50 gr slivered almonds<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 tablespoons light brown sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almond ice cream for serving (optional)<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.caffevergnano.com\/wp-content\/uploads\/2026\/02\/foto-1-1024x768-1.jpeg\" alt=\"\" class=\"wp-image-58608\"\/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Method <\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">1- Preheat the oven to 180\u00b0 C. Butter a 9-inch \/ 23 cm springform\npan and dust with all purpose flour. Tap out the excess flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 \u2013 In a medium bowl, mix together the melted butter, almond\nflour, and granulated sugar to make a smooth paste. Incorporate the eggs and almond\nextracts. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3 \u2013 In another bowl, sift togheter the all-purpose flour,\nbaking powder, and salt. Fold the dry ingredients into the almond batter. Gently\nadd the cherries, distributing them evenly into the batter with your spatula.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 \u2013 Pour the batter into the prepared pan and bake for 30\nminutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5 \u2013 Remove the cake from the oven and scatter the almonds\nand brown sugar on top. Return to the oven and continue to bake until the top\nis golden and a knife inserted int the center comes out clean, about 10\nminutes. Let cool in the pan on a wire rack for 10 minutes before unmolding\nalnd cooling completely. Serve with almond ice cream, if desired. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Usually I don\u2019t construct menus that are too heavily focused on one or two ingredients, but this is the cake i make frequently at the height of cherry season when we\u2019ve often already had something with cherries during the day. Cherries pair wonderfully with almonds, and though you could easily serve this cake with a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cherry and almond cake (by Mimi Thorisson) - Caff\u00e8 Vergnano Official<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.caffevergnano.com\/en\/blog\/cherry-and-almond-cake-by-mimi-thorisson\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cherry and almond cake (by Mimi Thorisson) - Caff\u00e8 Vergnano Official\" \/>\n<meta property=\"og:description\" content=\"Usually I don\u2019t construct menus that are too heavily focused on one or two ingredients, but this is the cake i make frequently at the height of cherry season when we\u2019ve often already had something with cherries during the day. 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