Eggnog – Almond Cake

Ingredients for 1 servings:

• 150 g corn, ground
• 1 pinch(s) of cane sugar
• 1 pinch of salt
• 2 tsp baking powder
• 2 eggs
• 100 g margarine, unhydrogenated / butter
• possibly water
• 400 g almond(s), ground +
• 13 almonds, bitter, ground
• 80 g cornstarch, / Mondamin
• 150 g cane sugar, if needed
• ¼ tsp salt
• 700 ml eggnog
• 300 g cherry(s), frozen, pitted
• 6 cl water
• 6 cl water
• 1 tbsp cornstarch, approx. 30 g
• 3 cl cherry brandy

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + dairy-free

Preheat oven to 180°C. Mix together all the ingredients for the base except the water. Pour into a 26cm ring tin lined with baking paper and spread it out using a tablespoon that has been dipped in water several times, brushing the edges too if possible. Bake in the preheated oven for 15 minutes at 180°C. Mix together the dry ingredients for the filling (I would wait to add the sugar first, it might already be sweet enough), then add the egg liqueur and mix well. Pour this filling straight onto the pre-baked base, smooth it out and put it back in the oven and bake for a further 35 minutes at 180°C or 35 minutes at 150°C fan-assisted oven. Bring the cherries to a boil with 6cl of water, dissolve the cornstarch in the remaining 6cl of cold water and add it to the boiling cherries and cook for another 60 seconds, stirring. Remove from heat, add kirsch, and stir. Once the cake is baked, add the cooked cherries, smooth them out, and let cool. Leave in the pan for about 10-20 minutes, then loosen the ring and carefully remove the baking paper from the edge.