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Cherry pie

Cherry pie

Cherry pie

Difficulty: Average
Time: 30 min of preparation, 45 min of cooking
Type of Cooking:
Doses for: 6 people


  • 500 g of cherries
  • 100 g of sugar
  • 100 g of flour
  • 100 g of almond flour
  • 80 g of butter
  • 2 eggs at room temperature
  • 1 teaspoon of baking powder
  • 2 spoons of maraschino (or other fruit liqueur) salt
  • For the cake pan: 1 knob of butter
  • 1 tablespoon of dark sugar


  1. Remove the eggs from the refrigerator in time.
  2. Wash and dry the cherries and ston them with the appropriate tool.
  3. Sift the flour with the baking powder.
  4. Collect the butter in a bowl, soft and into small pieces and knead for a few minutes.
  5. Add the sugar and continue working the mixture until frothy.
  6. At this point add the almond flour, mix then add the eggs, one at a time, then the flour with the yeast, a pinch of salt and the liqueur.
  7. Generously butter a 23 cm cake tin and add the dark sugar.
  8. Pour the mixture, level the surface and settle the cherries by arranging them, close to each other, in concentric circles.
  9. Slightly press the cherries with your open hand so that they sink a little, then put the cake in the oven previously heated to 180 ° and cook for 45 minutes.
  10. When cooked, turn out the cake and let it cool on a wire rack.
  11. Almond flour gives the cake a grainy texture and a light aroma.
  12. If you want to accentuate the almond scent, you can replace the fruit liqueur with the same quantity of Amaretto liqueur.

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