Make the Filling first, so that it has a chance to cool.

In a medium saucepan, combine the cherries, water, and sugar. Heat over medium flame until the pot comes to a boil. Stir in the cornstarch slurry. Continue stirring until it returns to a boil, reduce heat and let boil for a minute until the mixture clears up. Pour into a bowl to cool while you prepare the cake. (note- I pour the cherries into a large flat baking pan to cool faster if I didn’t plan ahead)

Preheat the oven to 350°F

Prepare a 9 inch Springform Pan by greasing the bottom and sides

In a food processor or mixing bowl, combine the Flour, Almond Flour, Baking Powder, sugar and Salt. Pulse to combine completely. Add Lemon zest, pulse to combine.

Add the butter 1 tablespoon at a time. Pulse a few times with each addition. (If you are using a mixer, cut the butter in with a pastry cutter or fork). Continue pulsing until the butter is cut in completely. You don’t want lumps. But don’t overmix to make it come together.

Beat the egg in a bowl. Pour it in.

Use a fork or pulse to incorporate the egg.

It should look like sand. (Don’t worry if there are still signs of egg…)

Pour 2/3 – ¾ of the mixture into the prepared springform pan. Spread it around, then press into the bottom, and up the sides about 1 ½ inches.

Pour the filling in. (Focus on getting the cherries in first. You may not need all of the gooey liquid part).

Sprinkle the rest of the dough over the cherries by grabbing it, and squeezing it into clumps, then sprinkle it out over the cake. Cover the cherries as much as possible.

Bake 45 minutes at 350°F

It should be just browning on top.

Let the cake cool in the pan on a rack. Don’t rush this part.

Decorate by dusting with powdered sugar.

Enjoy

The cake tastes excellent the next day as well.