Nut and almond cake with sour cherries

Ingredients for 1 servings:

• 200 g margarine
• 175 g sugar
• 1 tsp vanilla (bourbon vanilla), ground
• 1 pinch of cinnamon
• 3 drops of rum flavoring
• 4 eggs
• 125 g flour
• 2 tsp, heaped cream of tartar baking powder
• 150 g hazelnuts, ground
• 100 g almonds
• 1 jar sour cherries, 350 g each
• 1 shot of cherry brandy

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

First, pour the kirsch over the sour cherries and let them steep. Cream the margarine and sugar until creamy. Add the vanilla, cinnamon, rum flavoring, and eggs and stir until smooth in the bowl. Add the flour and baking powder and mix well. Stir in the nuts and almonds until everything is evenly distributed in the batter. Drain the sour cherries and carefully stir them into the batter. When all the cherries are evenly mixed into the batter, the batter is ready. Rinse the inside of a silicone Bundt pan with cold water and then shake off the water so that the pan remains slightly moist. Or grease a classic Bundt pan. Pour the batter evenly into the pan. Place the cake in the preheated oven and bake at 180°C for 45-50 minutes. Let the pan cool and then turn the cake out onto a plate. The cake has 350 kcal per serving.