A friend at work gave me a bag of almond flour and I've been trying to find ways of using it. This is a recipe I found online, but have adapted to make a very moist and delicious cake, with a pleasant almond flavor. Stone fruits of all kinds are the perfect match for anything with almonds, so this cake has some dried cherries for flavor as well as a pretty touch of red. Enjoy!
1/2 cup of softened butter
1/2 cup white sugar
1 tsp. vanilla extract
1/2 tsp almond extract
1/2 cup all purpose flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. salt
about 1/2 cup dried cherries (no reason why diced dried apricots or peaches wouldn't work too)
Butter and flour or spray with baking spray a 8x8 inch cake pan. Preheat over to 325 degrees. Cream the butter and sugar until light and fluffy, then beat in the eggs and extracts. If batter looks curdled that is ok. Mix together the flours, salt and baking powder and gently mix until just barely incorporated, do not over mix. Spread in the bottom of the prepared pan and then dot the fruit over the top of the batter, use more or less according to your tastes. Bake for about 30-40 minutes or until a toothpick stuck in the center comes out clean. Cool completely before cutting. If you wish, you can dust the top of the cake with some powdered sugar or make a very light butter cream frosting and spread over the top of the cooled cake.
This recipe can also be doubled and baked in a 9x13 inch cake pan, baking time will probably take about 15 minutes longer or even more, so be sure to test with the toothpick before removing from the oven.