Spanish Almond Cherry Cake (Torta De Almendras) - cooking recipe

Ingredients

TO COAT CAKE TIN
1 teaspoon butter
1 tablespoon flour
FOR THE CAKE
1/2 cup sugar
1/2 cup ground almonds
1/4 teaspoon cinnamon
1 1/2 tablespoons flour
4 eggs, separated
1 tablespoon brandy
2 tablespoons glace cherries, chopped

Preparation

Butter and flour an 8 or 9 inch cake tin.
Stir together the sugar, almonds, cinnamon and flour.
Add egg yolks, brandy and chopped cherries.
Combine well.
Beat the egg whites until stiff and fold them into the yolk mixture.
Transfer to the prepared cake tin.
Bake in a preheated 325\u00b0F oven for 30 minutes until the cake tests done.
Let the cake cool in the tin for 15 minutes before unmolding.