SPANISH ALMOND CHERRY CAKE (TORTA DE ALMENDRAS)
This is a very light, excellent cake which is best eaten on the day it is made. (It will sink slightly as it cools.)
Provided by Olha7397
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter and flour an 8 or 9 inch cake tin.
- Stir together the sugar, almonds, cinnamon and flour.
- Add egg yolks, brandy and chopped cherries.
- Combine well.
- Beat the egg whites until stiff and fold them into the yolk mixture.
- Transfer to the prepared cake tin.
- Bake in a preheated 325°F oven for 30 minutes until the cake tests done.
- Let the cake cool in the tin for 15 minutes before unmolding.
Nutrition Facts : Calories 183.8, Fat 8, SaturatedFat 1.8, Cholesterol 142.7, Sodium 51.4, Carbohydrate 21, Fiber 1.1, Sugar 17.3, Protein 6.2
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