Recipe for Cherry Cake from Our Regions

Preheat the oven to 160°C (thermostat 5/6). Wash, dry, and pit the cherries. Grease and flour a large rectangular mold.

In a mixing bowl, whisk together the almond flour, cornstarch, and baking powder. In another bowl, whisk the eggs with the sugar. Add the ricotta and mix until a smooth mixture is obtained.

Incorporate the almond flour-starch mixture, then add the cherry brandy, vanilla extract, and finally the cherries.

To finish, distribute the mixture into the baking dish. Bake and cook for 40 to 45 minutes. Let cool slightly before unmolding. Dust with powdered sugar before serving.