Ingredients
2 cups almond flour
1/3 cup + 1 tbsp. polenta (fine cornmeal)
1 ¼ cup of Swerve sweetener
3/4 tsp. baking powder
1/4 tsp. fine sea salt
4 large free range eggs
1/2 cup and 2 tbsp. liquid coconut oil
2 tsp. almond extract
Zest of 1 lemon
16 ounces fresh pitted cherries (halved)
1/2 cup flaked almonds
Instructions
Place almond flour, polenta, sweetener, baking powder and salt in a large mixing bowl. Combine all ingredients. In a separate bowl, mix together the eggs, coconut oil, almond extract and lemon zest until smooth. Pour the wet ingredients into the center of the bowl of dry ingredients and stir until well combined. Do not use an electric mixer. The batter will be thick.
Fold 2/3 of the pitted cherry halves into the batter. Pour the batter into a prepared 9” cake pan lined with parchment paper. Make sure that the cherries are distributed as evenly as possible throughout the batter. Place the remaining cherry halves over the top and scatter flaked almonds over that. Bake in a preheated 350 degree oven for about 50 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Cool for about 30 minutes before trying to remove the cake from the pan.
The cake is great served hot or cold.