Ingredients

• 1 ⅓ cups Gluten Free 1-to-1 Baking Flour spooned and leveled (191 g)
• 1 cup Almond Flour spooned and leveled (103 g)
• 1 ½ cups Granulated Sugar (288 g)
• 1 Tbsp Baking Powder (11 g)
• 1 tsp Fine Sea Salt
• ¾ cup Unsalted Butter melted and slightly cooled (172 g)
• 2 Eggs room temperature (112 g)
• 1 Tbsp Lime Zest (3 g)
• 1 Tbsp Vanilla Extract (15 mL)
• ¾ cup Sliced Almonds (71 g)

• 8 oz fresh Cherries, chopped (218 g)
• 8 oz Cream Cheese room temperature (226 g)
• 1 Egg room temperature (56 g)
• 3 Tbsp Gluten Free 1-to-1 Baking Flour (23 g)
• 2 tsp Lime Zest
• 1 ½ tsp Almond Extract
• 1 lb Sifted Powdered Sugar (453 g)

Instructions

1. Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper and lightly spray with cooking spray. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add flours, sugar, baking powder and salt. Turn mixer to low to combine.
3. Add melted butter, eggs, lime zest and vanilla. Turn mixer to low and mix until combined, scraping down sides of bowl as needed. Fold in sliced almonds.
4. Scoop cake batter into prepared pan and use a spatula to evenly press it across the bottom; set aside. Return bowl to the mixer (no need to wash) and add cherries, cream cheese, egg, flour, lime zest and almond extract. Turn mixer to medium-low and mix until thoroughly combined. Then, slowly add powdered sugar 1 cup at a time, mixing thoroughly after each addition.
5. Evenly pour cherry cream cheese mixture over cake layer. Bake for 45–50 minutes, or until the edges of the cake are light golden and the center jiggles just slightly when the pan is moved.
6. Remove from oven and place on a baking rack to cool completely before slicing into squares. Sprinkle tops of bars with powdered sugar (optional) before serving.