Ingredients:

  • 240ml buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 150g maraschino cherries, double patted dry with paper towels
  • 2.5ml almond extract

Instructions:

  1. Prepare the maraschino cherries: double pat them dry with paper towels to keep the cake from turning grey. Finely chop into pea-sized pieces.
  2. Combine the buttermilk and almond extract.
  3. In a clean, grease-free bowl, whip the egg whites to stiff peaks.
  4. Gently fold the chopped maraschino cherries and the whipped egg whites into the batter until just combined. (Note: The article does not provide instructions for a batter, only the core ingredients and their roles. The provided instructions in the schema are not fully supported by the article content.)
  5. Bake at 350°F (175°C) for 30 minutes or until a toothpick comes out clean. (Note: This baking instruction is inferred from common recipe practices and the provided cookTime, as the article text does not detail the full baking process.)