Fresh, barely cooked cherries form a fruity layer that sits atop an equally thick slab of cake, perfumed with more stone fruit flavor by the addition of almond paste.
Then I remembered a little trick I learned from a former colleague years ago when making her recipe for Italian flag or rainbow cookies. Instead of using almond paste for her dough, she used almond pastry filling, which gave a more tender crumb and lightness to the finished cookie. When I decided I wanted to make a cake using this summer's gorgeous cherries, already in farmers markets earlier than I'm accustomed to, I wanted to rely on that trick of using almond cream as the base to enhance the aroma of the cherries themselves.
latimes Yum cherry and almond, a classic and very tasty combination.A scoop of vanilla bean ice cream, maybe.
latimes Cherries plus almond is an incredible flavor combination. Saving this one!