A delicious cake enriched with sour cherries and almonds.
Finely chop the almonds.
Whip the egg whites until stiff and set them aside.
Cream the butter and sugar together.
Add the egg yolks and yogurt, and mix the ingredients well.
Add the chopped almonds and almond flavoring and mix again.
Gradually add the flour sifted with the baking powder, mix, and fold in the egg whites using upward strokes.
Pour half of the mixture into a buttered and floured cake tin.
Add the Amarene with a little of their syrup in the desired amount and pour the remaining mixture on top.
Bake in a static oven at 180°C for 45-50 minutes, checking as needed.
Serve with whipped cream or vanilla ice cream.
Italia, Veneto
| Energy (kcal) | 339.75 |
| Carbohydrates (g) | 27.01 |
| of which sugars (g) | 15.49 |
| Fat (g) | 22.34 |
| of which saturates (g) | 9.62 |
| Protein (g) | 8.02 |
| Fibre (g) | 1.66 |
| Salt (g) | 0.07 |
