Why did all the cherries sink to the bottom of the cake?
Usually it happens because the cake mixture is a little wet and the cherries are too heavy with syrup.
We dab off the syrup, slice them into four and toss the slices in ground almonds to help keep them in place. Then we poke a third of them just under the surface to ensure they end up evenly distributed.
Did you follow this recipe or an earlier one?
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