2 ½ cups (300 grams) all purpose flour; 2 ¼ teaspoons (9 grams) baking powder; 1 teaspoon (6 grams) table salt, or 1 ¾ teaspoon kosher salt; One 3.4 ounce packet (96 grams) white chocolate ...

Cherry-Almond Upside Down Cake. 55 minutes, plus 1 hour 20 minutes of cherry pitting and cooling. Serves 8. This cake derives its magic from a tube of store-bought almond paste, which adds ...

To make this cake extra delicious, De Laurentiis adds a splash of almond extract alongside the traditional vanilla. “I adore the combination of almond and cherry,” she wrote.

Instructions. Preheat your oven to 350°F. Grease a 2-quart oval baking dish or 10-inch cast iron skillet, then fill it with the cherry pie filling and set it aside.

Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Tip the can of Princes Black Cherry Fruit Filling into a bowl. Set aside. Use the butter to grease 8 holes in a muffin tin.

Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with icing sugar and top with extra cherries.