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Buttermilk Cherry Cake

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Ingredients for 1 servings:

  • 1 jar morello cherries
  • 5 eggs
  • 200 g powdered sugar
  • 500 g hazelnuts, ground
  • 100 ml buttermilk

Instructions

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

Drain the cherries. Beat the eggs with 175g of powdered sugar with a hand mixer for 5 minutes until frothy. Stir in the ground hazelnuts and buttermilk. Pour the batter into a springform pan and arrange the cherries on top, pressing them lightly into the batter. Bake the cake at 175°C for about 45 minutes. Then let it cool, remove it from the pan, and sprinkle with the remaining powdered sugar.

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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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