Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
250 mL (1 cup) maraschino cherries, quartered
500 mL (2 cups) all-purpose flour
30 mL (2 tbsp) ground almonds
10 mL (2 tsp) baking powder
2 mL (1/2 tsp) salt
175 mL (3/4 cup) butter, softened
5 mL (1 tsp) almond extract
175 mL (3/4 cup) sugar
75 mL (1/3 cup) sour cream
Preheat oven to 325ºF (160ºC). Grease a deep 8-inch (20 cm) round cake pan, line bottom with paper and grease again. Pat maraschino cherries dry. Combine flour, ground almonds, baking powder and salt. Add cherries and toss until pieces are well coated; reserve. Beat butter, almond extract and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir in dry ingredient and cherry mixture in 3 additions, alternately with sour cream. Spread into prepared pan. Bake 1-1/4 to 1-1/2 hours, or until toothpick inserted in centre comes out clean. Cool for 10 minutes. Turn cake out and cool completely. Serve with custard sauce.
Heat 250 mL (1 cup) milk and 250 mL (1 cup) 10% cream, without boiling. Beat 6 egg yolks with 50 mL (1/4 cup) sugar; stir in milk gradually. In a saucepan, cook over medium heat without boiling until thickened, stirring constantly. Remove from heat. Stir in 2 mL (1/2 tsp) vanilla extract. Serve cold.
Makes 6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:468