Cherry Almond Torte

Combine cherries and 1 tsp sugar in a medium bowl; set aside. Spray a Suvie pan with cooking spray, line with parchment, and grease again; set aside.

In the bowl of a food processor, combine ½ cup sugar, 3 tbsp almond flour, 1 ¼ cup flour, ½ tsp baking powder, and ¼ tsp salt. Process until combined, about 30 seconds.

Add 8 tbsp cubed butter and pulse until coarse and crumbly, about 8-12 pulses. Add 1 egg and 1 tsp almond extract and process until thick, about 10 seconds.

Scrape mixture into prepared pan. Use wet fingers to press the dough into an even layer. Use your thumb or the back of a greased spoon to make small indentations in the top of the torte. Arrange cherries on top of torte in the indentations. Place pan in bottom zone of Suvie, input settings, and cook now.

Bake at 350°F for 40 minutes (for Suvie 2.0, Bake at 400°F for 40 minutes) in bottom zone. Top zone: None.

After baking, remove pan from Suvie and set aside to cool completely. Remove torte from pan with parchment and transfer to a serving platter. Cut into pieces and serve.