Month: July 2019

Mix the eggs and the pinch of salt in a large bowl, using a wooden spoon( you can use a stand mixer).

Add sugar, oil, milk and lemon juice then mix all the ingredients until smooth.

Add the almond flour and mix well.

Add all purpose flour and baking powder, then mix everything well.

Pour half the batter in another bowl. Set aside.

Place the semi sweet chocolate chips in a small bowl with 1 tablespoon water and microwave for 30 seconds until melted.

Mix the chocolate until smooth and let cool a little bit, then mix it to the batter ( in one of the bowls).

Butter a 9 inch round pan ( or line the pan with parchment paper) and pour the batter by alternating between the white batter and the chocolate batter. Pour about à ladle of white batter in the center of the pan, then pour a laddle of the chocolate batter on top in the middle. Repeat the operation until depleting all the batters.

Bake in a 350 °F preheated oven for 45 to 50 minutes or until a knife inserted in the middle of the cake comes out clean.

Put all the ingredients in a food processor.

Pulse until smooth. You may need to scrape down the sides of the food processor and pulse again.

Pour the cherry mixture in an airtight container and refrigerate for at least 2 hours.

Enjoy.