Place the cherries and cherry tomatoes in a large bowl. Cut the segments from the orange and cut each in half. Add to the cherries, along with the squeezed juice from the orange membrane.

Add the eggs then the almonds and flour. Spoon half over the bottom of the pastry. Dot the top with stoned cherry halves and then add the remaining frangipane and smooth over the top. Bake for 35 ...

Do not overmix. 1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 cup sour cream, ¼ cup milk Fold in the cherry halves and chocolate chips, distributing them evenly throughout the batter.