Hazelnut and chestnut cake with cherries

Ingredients for 1 servings:

• 200 g hazelnuts, ground
• 125 g ground chestnuts
• 100 g raw cane sugar
• 2 tsp, leveled baking powder
• 1 pinch of salt
• 1 banana(s)
• 50 ml olive oil
• 200 ml carbonated mineral water
• 50 g raisins
• 50 g sunflower seeds or pine nuts
• 2 handfuls of cherries
• some powdered sugar
• 2 sprigs of rosemary

Instructions

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

Stays fresh for a long time

Combine ground hazelnuts, chestnut flour, sugar, baking powder, and salt in a bowl. Mash the banana with a fork, mix with the oil and sparkling water, and stir into the dry ingredients. Chop the raisins and sunflower seeds and mix in. Grease a small baking pan (about 23 cm in diameter) and sprinkle with breadcrumbs. Pour in the batter. Top with fresh cherries (you can also use cherries from a jar). Bake at 180 degrees Celsius for about 45 minutes. Once cooled, dust with powdered sugar and scatter the rosemary sprigs, fried in oil until crispy, on top. This cake is easy to make ahead and will keep fresh for a long time in the refrigerator.