in Eastern Europe

Banat cherry cake

updated

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Ingredients for 1 servings:

  • 200 g butter
  • 175 g sugar
  • 4 eggs
  • 125 g walnuts, ground or coarsely chopped
  • 100 g almonds, peeled and ground or coarsely chopped
  • 100 g milk chocolate, roughly chopped
  • 1 tbsp rum
  • 2 tbsp lemon juice
  • 1 tsp, heaped baking powder
  • 250 g flour
  • 250 g cherry(s), from the jar or fresh
  • Powdered sugar for dusting, optional
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Pit fresh cherries. Cream the butter and sugar until fluffy, then gradually beat in the eggs. Gradually stir in the nuts, almonds, chocolate, rum, baking powder dissolved in lemon juice, and flour. Pour the batter into a greased and breadcrumb-coated springform pan and arrange the cherries on top. Bake in a preheated oven at 200°C (top/bottom heat) for 30-40 minutes. Let the cake cool and dust with powdered sugar, if desired.

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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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