Cherry Almond Torte

Pro tips

• Pit cherries just before mixing to prevent them from releasing excess juice into the batter; pat dry with paper towels if wet.
• Use room-temperature butter for a tender crumb—cold butter can create a dense texture.
• Don't overmix the batter once you add the egg; stir just until combined to maintain the characteristic crumbly texture.
• Fold cherries in gently at the end to distribute evenly and avoid bruising them.

Substitutions

• all-purpose flour → gluten-free 1:1 flour blend (no change to ratio or texture)
• almond extract → ½ tsp vanilla extract (milder almond flavor, still pleasant)
• unsalted butter → salted butter (reduce salt to ⅛ tsp to avoid over-salting)
• fresh cherries → thawed frozen cherries, drained well (avoid excess moisture)

Storage & make-ahead

Store covered at room temperature for up to 2 days, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 10 minutes if desired.

Can I make this torte gluten-free?

Yes. Substitute 1¼ cup all-purpose flour with a 1:1 gluten-free flour blend. The texture and crumb will remain tender.

What's the best way to pit fresh cherries for this recipe?

Use a cherry pitter for clean, quick pitting. If you don't have one, a small knife works—cut around the pit and twist gently to remove it.

Can I use frozen cherries instead of fresh?

Yes, but thaw and drain them thoroughly to remove excess liquid, which can make the torte soggy.

How do I know when the torte is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. The top should be golden brown.

Can I double this recipe?

Yes, simply double all ingredients and use a larger baking pan. Increase baking time by 5–10 minutes and check for doneness.