Quick cherry cake

Ingredients for 1 servings:

• 4 packs of pudding powder, vanilla
• 1 tsp baking powder
• ¾ cup sugar
• 1 cup oil
• 4 eggs
• 50 g ground almonds
• 4 tsp, heaped cocoa powder
• 2 glasses of cherries, with juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

gluten-free, lactose-free, milk protein-free

I use a coffee mug with a volume of about 200 ml as a measure. Mix 2 packets of pudding powder with the baking powder, add the sugar, oil, eggs, and almonds, and mix well. Pour a little more than half of the batter into a springform pan. Stir the cocoa and two handfuls of cherries into the remaining batter. Pour the dark batter onto the light batter—ideally only around the edges or in the middle so the layers don’t mix too much. Bake at 200°C for about 50 minutes, don’t forget to do the skewer test. Let the cake cool slightly and then cut it in half lengthwise. Make a pudding from the cherry juice from the jars (no more than about 700 ml of juice) and the remaining pudding powder together with the remaining cherries. If you like it tart, don’t add any more sugar. Spread the cherry pudding mixture between the layers of batter and let it cool. If you like, you can garnish the cake with cream (of course, the recipe will then no longer be lactose/milk protein-free), chocolate icing, etc.