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Sunken Cherry Cake

updated

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Ingredients for 1 servings:

  • 300 g sour cherries, pitted, frozen
  • 5 eggs, separate
  • 180 g cane sugar
  • 200 g millet, ground
  • 2 pinches of salt
  • ½ bag(s) of baking powder
  • 2 cl cherry brandy
  • 80 g margarine, unhydrogenated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free + dairy-free

Line a 26cm ring tin with baking paper and preheat the oven to 180°C. Beat the egg yolks with half the sugar and margarine until frothy, add 2cl of kirsch, and gradually add the flour mixed with the salt and baking powder to the egg yolk mixture. Beat the egg whites with a pinch of salt until stiff peaks form. Just before they’re done, sprinkle in half the sugar and fold into the batter. Pour the batter into the tin lined with baking paper and scatter the frozen cherries on top. Bake the cake on the second rack from the bottom for about 50 minutes. Let it cool on a wire rack.

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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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