This simple variation on a fancy-pants pancake looks very much like a soufflé when it emerges from the oven, but it settles quickly as it cools, becoming a thick and delightful crêpe-like cake. You can substitute any pitted stone fruit for the sour cherries.
- Butter, for greasing
- ¾ cup all-purpose flour, sifted, plus more for coating
- 3 cups of fresh tart cherries, pitted*
- ¼ cup slivered almonds
- 5 eggs at room temperature
- 1 cup brown sugar, packed
- Pinch of salt
- 1 ¼ cups whole milk
- 1 teaspoon almond extract
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Preheat the oven to 350 degrees.
Butter and lightly flour a 9-by-13-inch deep baking dish. Scatter the cherries and almonds into the dish. In a medium-sized bowl, whisk the eggs, sugar, salt, and flour together until smooth. Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour the batter into the baking pan.
Bake for 40-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it out of the oven, it will wiggle a bit which is normal. Do not overbake. Place on a wire rack to cool for 5 minutes. The torta will have inflated quite a bit and will deflate while cooling.
Serve warm, dusted with powdered sugar.
*Note: If you can’t find fresh tart cherries, you can substitute frozen IQF cherries (thawed and drained).