This month, guest chef Harrison of The Secret Ingredient adapted our dessert recipe. We loved his Lemon Almond birthday cake, a ritual he and his mother would do every year, so it felt natural.

Harrison is an ex fine dining line cook born, raised, and based in NYC. The Secret Ingredient is his weekly letter adapting hit restaurant recipes for easy home cooking.

Brandy-Infused Cherry & Almond Cake
makes 9” cake

Shopping List —

For the brandy-infused cherries (optional)

2 cups pitted Bing cherries (or similar)
1 cup granulated sugar
1 1/2 cups of water
1 tsp vanilla extract
1/4 cup of brandy

For the creme anglaise and cake topping

2/3 cup whole milk
1 vanilla bean (split and scraped)
40 grams granulated sugar
40 grams egg yolk
ice bath
a few fresh cherries
(optional) reserved maceration liquid to mix into the creme anglaise

For the cake

4 tablespoons unsalted melted butter, plus extra for the baking pan
½ cup all-purpose flour, plus extra for the pan
2 cups almond flour
1 teaspoon baking powder
½ teaspoon fine sea salt
5 large eggs, separated
½ cup granulated sugar

Equipment —

kitchen scale
jar or airtight container
one smaller and one larger metal bowl
fine mesh strainer
small saucepan
spatula
9 inch spring-form baking pan or similar
parchment paper
electric mixer
measuring cup
measuring tablespoon and teaspoon

Steps —

Prepare the brandy-infused cherries

Wash and pit the cherries.
To a pot, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from heat and stir in the vanilla extract and brandy.
Let cool to room temperature, then pour into an airtight jar or container. Add the pitted cherries and let infuse in the refrigerator for a few days.

Prepare the crème anglaise

Set a metal bowl over an ice bath, and place a fine mesh strainer on top of the bowl. Split and scrape the seeds from a vanilla bean.
In a medium saucepan, bring the milk, vanilla bean and seeds, and the sugar to a boil. Cover and let steep for 5-10 minutes.
When the milk is almost ready, whisk the egg yolk in a small cup to aerate it. Add in the egg yolk on low heat. Continue to cook the sauce, constantly stirring it in a figure eight movement with a spatula. Intermittently, scrape the sides and the bottom of the pan.
Once the sauce has thickened, pour it through the fine mesh strainer into the bowl in your ice bath.
Once the sauce has come down to room temperature, remove the vanilla bean. Transfer the sauce to an airtight container and refrigerate for up to 3 days.

For the cake

Preheat the oven to 350ºF.
To a large bowl, add the almond flour, all purpose flour, baking powder, and salt.
Using an electric mixer, beat egg whites in a separate bowl until very foamy.
With the mixer, gradually beat in ¼ cup sugar, continuing to beat until stiff peaks form.
Melt the butter in a small saucepan.
In a bowl, beat egg yolks and remaining ¼ cup sugar for about 1 minute.
Mix the flour mixture into the yolk mixture.
Mix the brandy-macerated cherries in, reserving any liquid they were submerged in.
Using a spatula, fold in the melted butter. Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care to not over-mix (a few white streaks are fine).
Cover the bottom of a 9-inch spring-form baking pan with a minimal smearing of butter and place a layer of parchment paper on top of this.
Spread batter into prepared baking pan. Bake at 350ºF until the top of the cake is well browned and it springs back when lightly pressed in the center. Remove from the pan and let cool.
Spoon creme anglaise on top with a few fresh pitted cherries. Optionally, ladle some of your reserved cherry-infused brandy on top.