upside down PEAR almond SPICE cake tortes

Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.

Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.

You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.

 I truly enjoyed making and of course eating them both...

however, if I really was pushed to choose one...the first suits my character the most ;o)

PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg
   

PREPARATION: 

. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  

2. Place the pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan.   Set the cake pan aside.

...Cake batter:

3. In a medium bowl, put together ALL the DRY ingredients.  Whisk it to combine.  Set aside.

4. In a large bowl, cream together the butter and sugar.  Then, beat in the oil and molasses.  Then, add in the lemon zest, fresh ginger followed by the eggs.  Keep beating on medium speed for about 1 more minute.

5. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.    Pour the batter evenly over the prepared pear design. 

. BAKE for no more than 45 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

 ***

PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

 PRINTER version

 INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
  (peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon 
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped
   
   

PREPARATION: 

. Pre-heat the oven at 350F.  

. Use a 10 inch round cake pan (not springform).  

. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  Add and coat the pear wedges and leave them in 'freestyle mode'.  Sprinkle in the chocolate.  Set the cake pan aside.

...Cake batter:

2. In a medium bowl, put together the DRY ingredients (except for almonds).  Whisk to combine.  Set aside.

3. In a large bowl, beat the eggs on MEDIUM speed.  Continue beating as the oil gets added, followed by the sugar.  Beat about 2 minutes.  Then, continue beating while adding the honey and zest.

4. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.   Then, fold in the almonds.  Pour the batter evenly over the prepared pears. 

. BAKE for no more than 35 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.  

Just make sure you're in good company when you slice the aromatic torte of choice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Apple Pineapple Choco Nut reverse cake

Apples reach for tropical Pineapple embracing specks of nuts and chocolate.
Playful baking entices whimsy holiday decor by my dear Mommy.

Occasions big or small come and go.
Child-like playfulness slips by as responsibilities blanket our everyday lives.
Years add up and pounds sneak up on us...especially while experiencing mid-life?!?
Happy days ahead?  Absolutely. 
Tiny, stolen moments shall satisfy for now ;o)

Chillier days and colorful scenery kicks in to give us a nudge to shift our direction.
Mother nature’s palette helps to blur the lines and gives us permission to let go a little.

Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec

Why should we keep baking up calories and decorate for the holidays?
For me, it's definitely about the need to share and the pleasure of tummy gratification.

Inspiration by the unlimited colors abound through our landscapes added to my enthusiasm.

 Ste Hippolyte, Lac (Lake) Morency, Laurentian region, Quebec


Although I'm the dedicated decorator in the family...
the creative apple doesn't fall far from the tree.

Thank goodness for Moms who refuse to believe that although we're full grown adults...
we're still their little children whether we appreciate being called that or not.

Every holiday, Mom reaches out to us with her child-like charisma and whimsical decor.
Making full use of the squash we picked last week, she soon got to task.
My busy beaver got to work and surprised me with her cheerful Autumn welcome.
I, in turn, surprised her with my delectable dessert offering.
She welcomes this fair exchange every time ;o)

Apple Pineapple Choco Nut reverse cake

no electric beater required
serves 8-10 persons

Printer version
 

INGREDIENTS:
(American / Metric measures)

Cake foundation:
. 1/4 cup (60g) unsalted butter
. 1/2 cup (50g) brown sugar, packed
. 3 thin pineapple slices (fresh preferred)
. 6 maraschino cherries, halved
Cake batter:
. 1 cup (150g) A.P. flour
. 1/2 cup (100g) granulated sugar
. 1/2 cup (85g) raw walnuts, coarsely chopped
. 1/2 cup (90g) bittersweet chocolate chipits
. 1 tsp. (5ml) baking powder
. 1/2 tsp. (2.5ml) baking soda
. 1/4 tsp. (1.25ml) sea salt
. 1 tsp. (5ml) ground cinnamon spice
. 2 big apples (type McIntosh), cored, peeled, cut in small chunks while making the batter
. 2 xLarge eggs
. 1/2 cup (120ml) grape seed oil (canola is fine)

PREPARATION:

. Pre-heat the oven at 350F/180C/Gas4.  
. Use a 9 inch/ 20cm round cake pan.   
. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar.   Stir with a spatula to combine.  

2. Place the pineapple slices into a circular design with halved cherries in between. Set the cake pan aside.

...Cake batter:

3. In a large bowl, initially add all the DRY ingredients. 

4. Then, add in the cubed apple pieces as you are cutting them.  Gradually toss them into the dry mix.  Keep tossing them so that they get well coated each time.

5. Lastly, pour the oil and add the eggs.  With a strong spatula mix and combine just until all traces of flour disappear.  Do not over mix.

6. Spoon the batter over the fruit base and very gently spread out rustically.

7. BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and quickly flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte.  Enjoy.

With so many desserts being had around this time of year, an upside down cake always reigns in joy.

Soon, the oven will be on full throttle and many more sweet treats will be had.  Enjoy this cake and have your way with it as well.  Many ingredients can be swapped to suit your palate.

Have a lovely week everyone.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

reverse PEACH nut Chocolate cake invite

Ease your way through sliced peaches and a generous sprinkle of nuts and chocolate.

A sweets table invite awaits your company.

The ebb and flow of summer is soon showing its finality, thus requiring some attention.

We've been blessed with some real juicy Ontario peaches...love the sweetness to health ;o) 

After having eaten them fresh day after day...
it was finally time to let the obsession go.

I cranked up the oven and let the peaches sizzle in sugar and butter.  

Nudging them into an upside down torte was the ticket to a special afternoon invite.

I knew for sure that chocolate had to find it's way into the recipe as well...of course ;o)

A few more tasty treats and voila...

a sweet delight was presented among its lesser competitors.

Peach Nut Chocolate Torte cake

(upside down / reverse cake)

no beater required

serves 8-10 persons

Printer version

INGREDIENTS:
(American / Metric measures)

Cake foundation:
1/4 cup (60g) unsalted butter
1/2 cup (50g) brown sugar, packed
3 large stone peaches (cut into slices)
Cake batter:
1 cup (150g) A.P. flour, sifted
1/2 cup (110g) granulated sugar
1/2 cup (85g) roasted almonds, crushed
1/2 cup (90g) chocolate chipits, 
1 tsp. (5ml) baking powder
1 tsp. (5ml) baking soda
1 tsp. (5ml) ground cinnamon spice
1/4 tsp. (1ml) sea salt
...
3 xLarge eggs
1/2 cup (120ml) grape seed oil (canola is fine)
1 tsp. (5ml) pure Vanilla extract

PREPARATION:
. Pre-heat the oven at 350F/180C/Gas4.   

. Use a 9 inch/ 20cm round cake pan.    

. Position the rack in the center of the oven.  

...Cake foundation:

1. . Put the butter in the cake pan.  Set ii in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar.   Stir with a spatula to combine. 
2. Place the peach slices into a circular design.  Set the cake pan aside.

...Cake batter:

3. In a medium bowl, add all the DRY ingredients.  Make a well and place the eggs, oil and vanilla.  

4. With a hand whisk, beat and incorporate all ingredients to a smooth consistency for no longer than 30 seconds.   Pour this batter evenly over the peaches.

5. BAKE for no more than 40 minutes in a dark pan or 35 minutes in a lighter one.

6. Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and quickly flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful upside down fruit torte.   Enjoy.

With soon to be lazy summer days gone by, don’t forget to enjoy an invite at the sweets table.

With bathing suit season almost out of the way...why not go ahead and take another slice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

CHOCOLATE amaretti cookie AMARETTO almond torte

Celebrating a mouthful of chocolate decadence with a particular flavour combination.

Ground almonds and bite size Amaretti cookies crumble their way into a slice of pleasure. 

Although I would already find myself mostly making Summer type recipes...

I'm still somehow finding myself next to the oven.

This seems to be a routine I've had a hard time breaking in the last few years.

Is it our ever-changing global climate or is it me?
Well, maybe a little of both.

Any excuse to have cake...especially the chocolate kind ;o)

Out here in our parts of Montreal, June has kind of been a strange month.  

Still a little too 'nippy' for our comfort.
It just seems that Spring has not let go of us completely.

The parks seem to have adjusted better than we have.

Flowers are abound and capturing sun rays whenever they are blessed with them.

Since coming back from Paris and carrying that excess weight gain...

I had been very careful not to tempt myself into extra calories by baking.

Well,this past weekend, I caved.

A strong desire for chocolate came about and just nibbling on a square of it would just not do!

A package of Amaretti cookies was waiting in the pantry.

Having ground almonds already waiting in the freezer for my next recipe...

chocolate was figuring very nicely into the mix.

While I was at it...I figured, why not heighten the flavour with some Amaretto liquor.

I certainly acknowledge having researched this type of cake which already exists.

I, however, wanted to make this my own because I was just not convinced about other versions.

Combining this particular formula of flavours...
the result was a hair short of perfectly exquisite.  

I do so enjoy when I re-create a recipe that has no need for future tweaking.  

CHOCOLATE amaretti cookie AMARETTO almond 

cake torte
(flourless and Gluten-free)

serves 8-10 

Printer version

INGREDIENTS:
(American / Metric measures)

. 8 ounces (200g) semi-sweet (65-70%) chocolate
. 1/4 cup (50g) unsalted butter, softened
. 1/4 cup (60ml) grapeseed oil
. 1/2 cup (110g) granulated, organic, cane sugar
. 4 large eggs, room temp.
. 1/8 cup (30ml) Amaretto liquor*
. 1 cup (140g) ground Amaretti cookies {38 mini} 
. 1 cup (110g) ground almonds (skin or not)
. 1/4 tsp. (1.75ml) ground cardamom spice
. 1/4 tsp. (1.75ml) ground cinnamon spice
. pinch of sea salt
. confectioners' sugar for decorating and dusting

* Liquor can be replaced by 1 Tbsp. (15ml) of either almond extract or pure vanilla extract

PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4
. Position the rack in the center of the oven.
. Lightly grease and line a 9 inch (23cm) springform pan with parchment paper.
. Prepare to place the cake pan onto a baking sheet.
1. Coarsely chop the chocolate and gently melt it.  Set it aside to cool at room temperature.

2. In a large bowl, place together the softened butter, oil and sugar.  Set aside.

3. In another medium bowl, combine the ground Amaretti cookies, almond, spices and salt.  Give it a stir and set aside as well.

...Assembly:

4. When the chocolate is ready, start beating the butter mixture until creamy.  Add the eggs one at the time.  Lastly, add the Amaretto liquor.

5. All at once, add and beat in the cookie and almond mixture.  Do not over mix.  

6. Add and beat in the melted chocolate last.

7. Pour the batter into the cake pan and lightly tap it down.  Place the pan onto the baking sheet.

8. BAKE for no more than 30 minutes.  Remove it from the oven and have it completely cool down before taking the cake out of the pan.  

9. A few hours later, carefully pass a knife around the perimeter of the cake pan to then release the clip.  

. Prepare a serving cake dish.  Gently place your hand on the cake's surface and flip it over to remove the bottom as well as the paper liner.  Flip it back onto the serving dish.  

. Decorate the cake as you wish.  Here, a star stencil was used by generously dusting the stars first and then very lightly dusting the rest of the cake.  Note: This cake is very satisfying in small servings.  

We thoroughly enjoyed every morsel of this delicious torte...and now you can too ;o)  

Remember, quality chocolate is after all...great for our health...is it not?

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Almond Chestnut CHERRY upside down cake

Ruby red cherries find themselves in the company of Gluten free flours.

Splashes of Amaretto and vanilla bring out the best that cherries can offer in a cake.

Crazy for cherries

This is how we are depicted in our family.

Without hesitation, we can have them for every meal of the day.

Come place a great bowl of cherries at the table and just see what happens.

A slightly uncontrollable flock of usually well behaved persons grabbing at cherries.

I think pigeons pecking at bread crumbs are better behaved.  

Alright, maybe I'm exaggerating just a little...or am I?

Packed with incredible nutrients...the CHERRY:

. Helps improve eyesight with its beta-carotenes.
. Eases joint pain with its anti-inflammatory qualities.

. Keeps cholesterol at bay with its soluble fiber rich pectin.

. Improves sleep with its naturally occurring melatonin hormone. 

. Protects the colon with its quercetin, an anti-carcinogenic flavanoid.

Lastly...one great perk...1 cup (250ml) of pitted cherries has only 97 calories!

What a great excuse to keep enjoying fresh cherries ;o)

Now, baking with them is a little tougher for me to handle.

Why?..How could I let go of those delicious ruby reds from their luscious fresh bites?

Up until now, the only time I've cooked cherries was for a jam with Amaretto.

That's only because the cherries were not to my expectation.  

A little sugar and voila...the cherries perked up.

Well, I decided to apply the same pick me up in this scrumptious upside down cake.

CHERRY torte cake
 with...Almond and Chestnut flour 

upside down cake

Gluten-Free

note...A variation to Gluten-free:  

Replace the same amount in All-Purpose flour and eliminate the apple cider vinegar.

serves 8-10

Printer version

INGREDIENTS:
(American / Metric measures)

Base:
. 1/4 cup (60g) unsalted butter
. 1/4 cup (50g) brown sugar, packed
. 1 Tbsp. (15ml) fresh lemon juice
. 35 medium cherries, pitted and halved

Cake:
. 3/4 cup (75g) Almond flour
. 3/4 cup (115g) Chestnut flour
. 1/4 cup (27g) Tapioca flour (aka Tapioca starch)
. 2 tsps. (10ml) baking powder (GF)
. 1/2 tsp. (2.5ml) sea salt
. 1/2 cup (125ml) grapeseed oil
. 3/4 cup (165g) granulated sugar
. 3 large eggs
. 1 Tbsp. (15ml) pure Vanilla extract
. 3 Tbsps. (45ml) Amaretto liquor
. 1/2 cup (125ml) evaporated milk
. 1 Tbsp. (15ml) apple cider vinegar

Garnish (optional):
. 1/8 cup (30g) raw, sliced almonds, lightly toasted 

PREPARATION:

. Pre-heat the oven to 350F/180C/Gas4. 

. Grease only the sides of a 9-inch (23cm) round cake pan.

BASE:

1. In the cake pan, place the butter, brown sugar and lemon juice together.  Once the oven is heated, place the pan in for 5 minutes until it bubbles.  Remove pan and start placing the cherries (cut side up) in a concentric circle.

CAKE:

2. Sift together the flours, baking powder and salt into a bowl or piece of parchment paper.  Set aside.

3. In a large bowl, beat the oil and sugar until smooth.  

4. Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla and Amaretto. 

5. Now, add half of the dry ingredients on low speed until blended.   Add and blend in the milk and apple cider vinegar.   Add the remaining dry ingredients and mix until combined. 6. Gently pour the batter onto the cherry base.  Bake for about 45 minutes.

7. Remove the cake pan from the oven and onto a rack for about 5 minutes.  Lightly pass a thin spatula around the cake.  Afterwards, invert it on a serving platter and leave it alone for another 5 minutes before uncovering it.

8. In the meantime, place the almonds into the oven or a stovetop to lightly roast for only 3 minutes.  Watch them carefully.

9. Evenly distribute the toasted almonds over the center of the cake.   Serve it at room temperature.  The cake will keep lightly covered at room temperature for about three days without drying out.  Enjoy.

Since cherries barely increase my blood sugar levels ... 

I'll take full advantage of keeping them close by.    

 If by chance they aren't to my liking ... 

I'll give them up into another baked delight...Cherry Clafouti perhaps?

Enjoy the sweet freshness gifted by mother nature.

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Here's other Gluten-Free cake tortes you may want to try:
- Apple Pecan Raisin spice torte cake
- APPLE and Almond cake torte
- Chocolate Almond TORTA CAPRESE flourless cake 
- Citrus Chocolate Coconut Ginger Nut flourless torte cake
- CLEMENTINE CHOCO NUT flourless torte cake
- FIG and NUT torte cake
- ORANGE spice ALMOND flourless torte cake
- Pineapple and Spice reversed torte cake
- PLUM buttermilk torte cake
- Port Fig Yogurt torte cake
- Ricotta Orange Chocolate torte cake