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Gluten-free cherry and nut cake

updated

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Ingredients for 1 servings:

  • 175 g butter
  • 175 g sugar
  • 4 eggs
  • 100 g chocolate shavings
  • 125 g hazelnuts, ground
  • 125 g flour mix, gluten-free, e.g. Mix C from Schär
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 jar sour cherries or morello cherries, 350 g drained weight
  • Powdered sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

simple and successful

First, cream the room-temperature butter until fluffy, then gradually add the sugar and eggs. Combine the chocolate, nuts, flour mix, baking powder, and cinnamon, then gently mix with the egg mixture. Pour the batter into a 26cm springform pan. Then scatter the drained cherries over the cake. Bake the cake at 200°C (top/bottom heat, fan: 175°C) for 45-50 minutes. Dust the cooled cake with powdered sugar. Tip: The batter also makes great muffins. Fill the batter into muffin cups and top each with 3-4 cherries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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