Ingredients

• 1 cup Whole Almonds
• 2 tsp Baking Powder
• 1 cup Organic Unbleached White All-Purpose Flour
• 4 Egg Yolks room temperature
• 1/2 cup Sugar
• 2 tsp Almond Extract
• 4 Egg Whites room temperature

• 3/4 cup Butter soft
• 1 cup Cocoa Powder
• 4 cups Powdered Sugar
• 2 tsp Almond Extract
• 1/3 cup Milk
• 1 can Cherry Pie Filling

Instructions

1. Preheat oven to 350°F. Grind the almonds, baking powder and flour in food processor.
2. In large bowl whip the egg yolks, sugar and almond extract together.
3. Add the flour mixture and stir gently just until blended. Do not overmix.
4. Beat the egg whites until stiff peaks form.
5. Gently stir 1/3 of the whipped egg white into the yolk and flour mixture until the mixture is softened.
6. Fold the remaining egg white into the mixture. Gently fold until the flour/yolk mixture is mostly worked into the egg whites. This can take a few minutes.
7. Pour into 9-inch cake pan (pans if you're making layers) that have been sprayed and sugared (see notes below) and bake for 20-25 minutes until edges are set.

1. Beat the butter, cocoa powder, sugar and extract together. Add milk and beat until it's a spreadable consistency.
2. Top the cake with the frosting, making a shallow well in the center, and add as many cherries as you prefer.