I have found a fantastic little market here in the desert that sells loads of fresh produce and good artisan cheeses and such and it’s been my salvation.
The produce prices are incredibly good, and I’ve especially been enjoying the cherries this summer. Last week, though, I got a bunch that wasn’t especially delicious, and instead of tossing them, I baked with them.
I’m not a tea-drinker myself, but this cake is what I would imagine someone eating with afternoon tea or a ladies’ luncheon or brunch or something. It isn’t meant to be children’s birthday cake sweet. It’s definitely still a cake, but it could be served as a brunch cake, for instance, without making people pass out from a sugar coma.
I love the moistness and the combination of cherry with vanilla and almond flavoring. It’s lovely. I thought it best not to complicate things and went with a simple powdered sugar topping, but you could certainly top it with a glaze if you want.