Cherry Almond Cake

• Preheat the oven to 350℉ and line a 9 inch springform pan with parchment paper and set aside.
• Cherries: run a pairing knife around the cherry, then remove the pit (I find it easier to remove the pit from the bottom of the pit upward). Keep the cherries sliced in half.
• In a bowl, combine flour, almond flour (make sure it has been sifted and without lumps), baking powder, salt, and sugar and mix, then set aside.
• In a blender, food processor, or using hand mixer, combine eggs, ricotta and vanilla extract and blend until smooth.
• Pour the wet ingredients into the bowl of the dry ingredients and fold using a rubber spatula. Add the melted butter and fold until combined.
• Reserve a handful of cherries, and then pour the rest of the cherries into the batter and fold with a rubber spatula.
• Pour the batter into the prepared springform pan and smooth out, then add the reserved cherries on top.
• Topping: Combine sliced almonds, butter, and sugar in a bowl and mix and spread it all over the top of the cake.
• Bake the cake for 50-60 minutes until a toothpick inserted comes out clean.
• Remove from the oven, let it cool for 15-20 minutes before removing it from the springform pan and placing it on a cooling rack. Let cool completely before topping with powdered sugar and enjoying!