Last night I decided to try an almond torte with cherries and cream. The BC cherries are fantastic and I get raw cream from our local herd-share fresh every week, in fact I have just gotten back from picking up my share.
The almonds probably come from California. I did find a online farm-stand that would ship me nuts from the farm in 30 lb boxes, but I haven’t gotten around to doing that yet. Most almonds are pasteurized these days, unfortunately. As usual my oven burnt the hell out of my tortes. As a result I use a lower temperature for a longer time that might normally be used for a torte, feel free to experiment with the temperature.