I am in Hong Kong.
I can’t even believe I just said that. It’s been so long since I left my hometown and moved to Vancouver. And over these couple days being in this robust city, I was asked if I could ever move back. Well, the answer is: Yes, if I COULD HAVE A LIFE. A life that doesn’t require to take shower three times a day just because all the sweat and dust that come along after a 10-minute walk on the street.
Ingredients (8-inch cake):
1 cup walnut, coarsely chopped
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1 teaspoon granulated sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
2 1/2 cups pitted fresh cherries, halved
Preheat oven to 350F. Grease an 8-inch cake pan and line bottom with parchment paper.
Add 3/4 cup chopped walnut, flour, baking powder, salt in a food processor. Blend the mixture until smooth. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Add eggs, one at a time until blended, followed by vanilla extract.
Add in flour mixture. Beat until well combined.
Pour batter into the prepared cake pan. Cover with cherries.
Mix the remaining 1/4 cup walnut with a teaspoon of sugar and sprinkle over the top of the cake. Bake the cake for 60 to 70 minutes, until toothpick inserted into the centre of the cake comes out clean. Let cake cool completely before serving.