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Dark cherry cake with almond topping

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Ingredients for 1 servings:

  • 130 g butter, soft
  • 180 g sugar
  • 4 eggs
  • 1 tsp cinnamon powder
  • 130 g hazelnuts, ground
  • 180 g flour
  • 2 tsp baking powder
  • 1 jar sour cherries, 680 g
  • 100 g dark chocolate, chopped
  • 100 g almond flakes
  • 50 g butter
  • 30 g sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Cream 130g softened butter and 180g sugar until creamy. Gradually add the eggs and continue beating. Stir in the cinnamon, hazelnuts, flour, and baking powder. Fold in the chocolate. Pour the mixture into a 26cm springform pan lined with baking paper. Drain the cherries, spread them over the batter, and press them into the batter. Melt 50g butter and 30g sugar in a pan over low heat. Stir in the flaked almonds. Spread the almond mixture over the cherries. Bake the cake in a preheated oven at 180°C for 45 minutes.

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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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