Finely chop the almonds.
Beat the egg whites until stiff and set aside.
Cream the butter and sugar together.
Add the egg yolks and yogurt, mixing the ingredients well.
Add the chopped almonds and almond flavoring and mix again.
Gradually add the sifted flour with the baking powder, mix, and fold in the egg whites from bottom to top.
Pour half of the mixture into a greased and floured mold.
Add the Cherries with a bit of their juice in the desired amount and pour the remaining mixture on top.
Bake in a static oven at 180°C for 45-50 minutes, checking for doneness.
Serve with whipped cream or vanilla ice cream.
Italia, Veneto
| Energy (kcal) | 285.37 |
| Carbohydrates (g) | 16.82 |
| of which Sugars (g) | 9.86 |
| Fat (g) | 19.99 |
| of which Saturates (g) | 8.06 |
| Protein (g) | 10.12 |
| Fiber (g) | 1 |
| Sale (g) | 0.15 |
