Cherry Almond Crumb Torte
This is a great torte to make for a Kaffeklatsch or as a birthday cake. Each summer we used to pick cherries, wash and pit them and freeze them and use them in cakes like this.
This recipe is an old recipe from an Air Force wife and mom named Jan Tremain. I found it in a magazine called LADYCOM in the 1990's. She writes that her family lived in Weilbach, an hour from the Rhein-Main Air Base.
2 cups flour
pinch salt
2/3 cup finely ground almonds
grated peel of a lemon
3/4 cup sugar
1/2 butter set out a room temp about 15 minutes before using
2 pounds of sour cherries
1. Stir flour, salt, almonds, lemon peel and sugar together in a large bowl. Cut in butter with a fork or pastry blender. With hands, knead until well-mixed.
2. Put half the kneaded mixture into the fridge. Press the remaining mixture onto the bottom and sides of a 9 or 10 inch springform pan, forming a crust.
3. Spread the drained cherries over the bottom crust. Take remaining mixture from fridge and sprinkle over the cherries to make a streusel topping.
4. Bake on middle oven rack at 375 degrees for 60 minutes. Remove to a rack; cool. Serve with whipped cream, if desired.
This recipe is an old recipe from an Air Force wife and mom named Jan Tremain. I found it in a magazine called LADYCOM in the 1990's. She writes that her family lived in Weilbach, an hour from the Rhein-Main Air Base.
2 cups flour
pinch salt
2/3 cup finely ground almonds
grated peel of a lemon
3/4 cup sugar
1/2 butter set out a room temp about 15 minutes before using
2 pounds of sour cherries
1. Stir flour, salt, almonds, lemon peel and sugar together in a large bowl. Cut in butter with a fork or pastry blender. With hands, knead until well-mixed.
2. Put half the kneaded mixture into the fridge. Press the remaining mixture onto the bottom and sides of a 9 or 10 inch springform pan, forming a crust.
3. Spread the drained cherries over the bottom crust. Take remaining mixture from fridge and sprinkle over the cherries to make a streusel topping.
4. Bake on middle oven rack at 375 degrees for 60 minutes. Remove to a rack; cool. Serve with whipped cream, if desired.
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