John Myers
Buttermilk Cake with Cherries and Tangerines
The perfect buttermilk cake with cherries and tangerines recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 250 g Sugar white
- 150 g Soft butter
- 1 packet Vanilla sugar
- 1 packet Baking powder
- 350 Milliliters Buttermilk
- 10 drops Bitter almond flavor
- 4 Free range eggs
- 2 Cans Tangerines drained weight 175 grams
- 1 glass Sour cherries
- Pour the cherries and mandarins into a sieve and allow to drain.
- In a mixing bowl, beat the butter, sugar and vanilla sugar until creamy. Gradually stir in the eggs. Stir in the bitter almond flavor. Mix the flour with the baking powder and stir in two portions.
- Add the buttermilk and stir everything well. Add the drained fruit and fold into the batter. Pour the dough into a prepared dish and smooth it out.
- Place the cake in the oven preheated to 175 degrees (convection) and bake for approx. 90 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
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