When I get home tonight, I will pit two pints of sour cherries; I will turn on the oven and heat it to 350 degrees (F); I will blend together 3 3/4 ounces of all-purpose flour, 1 1/4 ounces of ground almonds, a teaspoon of baking powder and a teaspoon of salt; I will leave them aside for a moment while I beat together 4 ounces of unsalted butter, 7 ounces of granulated sugar, 2 large eggs and 1/2 teaspoon of almond extract; I will add the dry ingredients to the liquid and stir, gently, until all is combined; I will scrape the batter into an 8” round cake tin (which might be greased and floured, or which might not, depending on my mood); I will take those pitted sour cherries and embed them into the top surface of the cake; I will place it in the oven and bake for at least 50 minutes, or until the cake is done and the house smells of caramelized butter, sugar and almonds; I will take the cake out of the oven and let it cool down, and only then will I know whether this was a brilliant idea or a horrible mistake.
When I get home tonight, I will pit two pints of sour cherries; I will turn on the oven and heat it to 350 degrees (F); I will blend together 3 3/4 ounces of all-purpose flour, 1 1/4 ounces of ground almonds, a teaspoon of baking powder and a teaspoon of salt; I will leave them aside for a moment while I beat together 4 ounces of unsalted butter, 7 ounces of granulated sugar, 2 large eggs and 1/2 teaspoon of almond extract; I will add the dry ingredients to the liquid and stir, gently, until all is combined; I will scrape the batter into an 8” round cake tin (which might be greased and floured, or which might not, depending on my mood); I will take those pitted sour cherries and embed them into the top surface of the cake; I will place it in the oven and bake for at least 50 minutes, or until the cake is done and the house smells of caramelized butter, sugar and almonds; I will take the cake out of the oven and let it cool down, and only then will I know whether this was a brilliant idea or a horrible mistake.