Ingredients
6
6 servings
- •6 cups Bing cherries, pitted and halved
- •6 tablespoons white sugar
- •2 lemons, zested
- •2 cups all-purpose flour
- •¼ cup white sugar
- •2 teaspoons cream of tartar
- •1 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •1 teaspoon ground cardamom
- •½ teaspoon salt
- •½ cup frozen butter
- •1 egg, beaten
- •½ cup cold half-and-half, or more as needed
- •1 egg white (Optional)
- •1 teaspoon white sugar, or to taste
- •1 cup whipped cream
- •1 cup chopped almonds
- •6 cherries with stems
Instructions
- Combine 6 cups cherries, 6 tablespoons sugar, and lemon zest in a bowl. Allow cherries to rest for 2 to 3 hours.
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, 1/4 cup sugar, cream of tartar, baking soda, cinnamon, cardamom, and salt in a large bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk egg and half-and-half in a small bowl; stir into the flour mixture with a fork until dough is moistened with large clumps. Add a teaspoon more half-and-half to the bowl if dough won't come together.
- Roll tennis ball size scoops of dough and place on prepared baking sheet. Press each ball down lightly to form 1/2-inch discs. Brush dough with egg white and sprinkle with 1 teaspoon sugar.
- Bake in preheated oven until golden brown, 12 to 14 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Slice each cake in half horizontally. Layer a generous portion of halved cherries, almonds, and whipped cream between cake halves. Top with another dollop of whipped cream, almonds, and a whole cherry.
Nutritional Facts
Per 6 servings
- Calories: 643
- Carbohydrate: 85g
- Fat: 31g
- Fiber: 7g
- Protein: 12g
- Sugar: 45g
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