Cherry Almond Cake

We’ve subscribed to the Market Box from Thames River Melons again this year. With a box of not-quite-firm cherries, I decided to use them in this cake. But, it was not-quite-delicious.

The recipe is from the New York Times. I was primarily interested in it as a gluten-free cake as it uses only almond flour. But it was pretty boring. Maybe it needed the lemon zest (which I didn’t have), or maybe more fruit, or something more tart. Still, it’s a good option when you want something that doesn’t use wheat flour. The cake itself was tender and moist, it’s just the topping that could use some work.