Position shelf in the center of the oven and heat to 375° F. Prepare an 8” cake pan by lightly greasing bottom and sides. Line bottom of pan with parchment paper and lightly grease paper.

Combine ¼ cup of the sugar and wine in a large saucepan over low heat, stirring until sugar is dissolved. Increase heat to medium-high and bring to a boil. Stir in cherries. Reduce heat to medium-low and cook for 10 -15 minutes until cherries begin to soften, stirring often.

Remove cherries from the pan with a slotted spoon, reserving the liquid in the pan. Place the cherries in a bowl and toss with lemon juice. Transfer cherries to the prepared cake pan in an even layer.

Cook wine mixture over medium-high heat about 3 – 5 minutes or until reduced to a syrup-like consistency, about ¼ cup. Stirring frequently. Remove from heat and pour over the cherries

Place almonds and 2 tablespoons of sugar in a food processor. Pulse until finely ground, be careful not to process into a paste.

Place eggs and egg whites in a large mixing bowl. Beat with a mixer at high speed until foamy, slowly add remaining sugar. Beat until thick and lemon colored.

Whisk flour and salt together in a separate bowl. Slowly sift flour mixture over egg mixture and fold in. Fold in ground almonds mixture. Spread batter evenly over cherries.

Bake 40 - 45 minutes or until center is set and golden brown. Cool in pan on a wire rack 15 minutes before inverting onto a plate.