Name: Gluten-Free Cherry Almond Cake with Rosemary Vanilla Bean Buttercream
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 1 2-layer (9-inch) round cake, about 12 servings
Ingredients: ¾ cup (90 g) dried cherries, soaked in ¾ cup (180 ml) boiling water for 10 minutes and 3 tablespoons of the liquid reserved; 4 large eggs, separated into yolks and whites; 2 large egg yolks; 1 cup (175 g) coconut sugar; 1 teaspoon vanilla bean paste (or the scrapings from 1 vanilla bean pod); ½ teaspoon pure almond extract; 1 cup (115 g) almond flour; ½ teaspoon baking powder; ¼ + ⅛ teaspoon salt; ½ cup (60 g) toasted sliced almonds; 2 large egg whites (about 60 to 65 g), at room temperature; 1 pinch salt; 1 pinch cream of tartar; ¾ cup (150 g) sugar; 3 tablespoons water; 1 large sprig rosemary, crushed lightly with your hands; ½ lb/225 g (2 sticks) unsalted butter, at room temperature; ½ teaspoon pure vanilla bean paste; ¼ teaspoon pure almond extract; Clarified butter or coconut oil, to grease the cake pans; Almond flour, to dust the cake pans; A sprig of rosemary, for garnish (optional); A few dried cherries, for garnish (optional)