Browned-Butter Sour-Cherry Almond Torte

This is the recipe for the sour-cherry almond torte,
now paleo-friendly!

Start with:

1 stick unsalted butter
vanilla extract
6 egg whites
1/2 tspn salt
cardamom (to taste)
cinnamon (to taste)
nutmeg (to taste)
1/2 cup tapioca flour
1/2 cup molasses
1/2 cup shredded unsweetened coconut
1 cup almond flour
1/3 cup sliced almonds
3 1/2 cups pitted sour cherries
arrowroot powder
1 pint heavy whipping cream

Preheat oven to 375 F.

Butter and flour/coconut a 8-10" cake pan
Mix the salt, spices, flours, and coconut together.
Melt the butter in a sauce pan, and cook it until it begins to brown (not burn).
Remove it from the heat, allow it to cool, and then add ~ 1 taplespoon of vanilla extract to the butter.
Beat the egg whites to the stiff peak stage (egg beater FTW).
Gently fold in the dry ingredient mixture, then the molasses, then the melted butter.
Transfer batter to the prepared cake pan. Cover the top of torte with sliced almonds.
Bake torte at 375 F for 45 minutes, or until fork comes out clean. Remove pan from oven and cool on rack for 15 minutes. De-pan the torte (carefully!) onto a rack and allow it to continue cooling for an additional 20-40 minutes before serving.

Prepare the sour cherry topping by heating the sour cherries with their juices in a sauce pan. Arrowroot powder may be added to thicken the juices, if desired. Cinnamon / cardamom / nutmeg may also be added if desired. Once the cherries are cooked, remove from heat and add vanilla extract to taste.

Prepare the whipped cream topping by adding cardamom / nutmeg / cinnamon and vanilla extract to taste to 1 pint of heavy cream. Beat the cream to the stiff peak stage (egg beater, yet again), and refrigerate until ready to serve.

Enjoy!