Instructions: Measure champagne and let stand at room temperature 30 minutes to 1 hour to go flat.

Preheat oven to 350 degrees. Grease an 8 inch spring-form pan. Line the bottom with parchment paper and grease parchment. Place flour, cornmeal, sugar, baking powder, salt, zest and almonds in food processor. Pulse a few times. Add butter and pulse until crumbly. Add eggs, champagne and vanilla. Process until smooth. Scrape into prepared pan and sprinkle with dried cherries; press cherries into batter with rubber spatula. Bake 45 to 50 minutes, until golden around edges and cake tester inserted into center comes out clean. Remove pan sides and cool completely on rack. Serve with juicy crushed strawberries sprinkled with sugar and whipped cream, or plain dusted with powdered sugar.

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