almond cherry cake

the last time we were in los angeles, i took a little excursion to one of my favorite stores in culver city - surfas! it's a very dangerous place because i can't leave without spending under $100 and it takes at least an hour to wander around the aisles looking at all the great supplies and ingredients, tasting cheeses and grabbing lunch. i discovered a great almond paste made in CA by these guys and even though i had nothing in mind to bake, i knew i had to get it. this recipe is adapted from the almond pound cake recipe on their website - i love the rich moist flavor almond paste adds to pastries and thought it would pair nicely with sweet ripe cherries. a slice of this cake would be an especially sweet treat with a pot of coffee for breakfast - enjoy!

Almond Cherry Cake

5 tbs unsalted butter, softened

1/3 cup olive oil

1/2 cup granulated sugar

16 oz natural almond paste

zest of 2 lemons

5 large eggs

1/2 cup all purpose flour

1 tsp baking powder

1 cup cherries, pitted and cut in half

confectioner's sugar for dusting

preheat oven to 325 degrees F. with an electric mixer, beat together butter, olive oil and sugar until fluffy and combined. add almond paste and lemon zest and beat until smooth. beat in the eggs one at a time. add flour and baking powder and mix until just combined. fold in cherries. pour batter into a greased 9-inch round cake pan and bake 40-45 minutes or until center is set. cool in pan for 20 minutes, remove and cool completely on wire rack. dust with confectioner's sugar to serve.