Place the almonds on a sheet tray lined with parchment and toast until slightly golden (about 2-3 minutes) Remove the almonds from the oven and put them in a small bowl and coat them with the egg white. Drain the nuts and coat them in the sugar. Lay them out on the sheet tray lined with parchment and put them back into the oven until the sugar coating is try and slightly golden (another 2-3 minutes, but watch closely as they will burn quickly). Remove from the oven let cool completely.
Mix flours, eggs, 2 tablespoons granulated sugar, milk, yogurt and extracts in a food processor until it is a smooth batter. That should take less than a minute. You don’t want to over mix this batter as it can get tough. Set the batter aside.
In a 8-inch cast iron skillet melt the butter and put the cherries in to sauté slightly – only for about 2 minutes. Take the pan off the heat. Sprinkle the turbinado sugar over the cherries and pour the batter on top of the cherries. Place the skillet in the oven for 20-25 minutes until it puffs and is golden brown on the top.
If you want to serve it hot, immediately dust it with powdered sugar and sprinkle some of the cooled candies almonds over the top. If you are saving it to serve at room temperature, hold off on the garnishes until just before you bring it to the table.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.