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Almond cake
16 fresh, sweet, dark cherries - or other fruits
2 tablespoons caster sugar
6 cups fresh, pitted cherries
1/4 cup superfine sugar
1 lemon - squeeze for juice
This recipe is a bit of a cheat. It uses a pre-made almond cake from France - but that does not take away from the wonderful flavor of not only the cake, but of the fresh, sweet cherries.
Directions:
1. Washed 16 fresh cherries, but do not dry. Place superfine sugar on a small plate. With cherries still wet, hand roll each cherry in sugar, and set aside.
2. Combine 1/4 cup sugar and pitted cherries together. 3. Place the pitted cherries in sugar in freezer overnight.
4. Place frozen cherries in a blender and puree until smooth. Add lemon juice and pulse until combined. Pour mixture into ice cream maker and churn according to manufacturers recommendations.
5. Cut almond cake into 6 to 8 pieces. Serve each with a scoop of cherry sorbet, and garnish with 2 sugared cherries.