Cherry cake in a jar

Ingredients for 8 servings:

• 600 g sweet cherries or 1 jar morello cherries, approx. 720 ml
• 2 tbsp almonds, ground, for cherries from the jar
• Oil, neutral, for the glasses
• 120 g marzipan paste
• 175 g butter, soft
• 150 g sugar
• 2 drops of bitter almond flavor
• 4 eggs
• 250 g flour
• 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with fresh sweet cherries or with cherries from the jar

Freeze the marzipan overnight to make it easier to grate or grate in a food processor. Sort, wash, and pit the cherries. Drain the cherries from the jar thoroughly in a sieve, then toss them with the 2 tablespoons of ground almonds. Brush the jars with oil. Preheat the oven to 175°C (top/bottom heat) or 160°C (fan oven). Grate the marzipan. Cream together the butter, sugar, and bitter almond oil. Gradually stir in the eggs. Mix the flour with the baking powder and stir in. Fold in the cherries. Pour the batter into jars. Bake in the preheated oven on the middle rack for 35-40 minutes. Remove the jars from the oven, immediately close the lids, and let them cool. If well refrigerated, the jars will keep for at least 2 weeks, if not longer; I haven’t really been able to test this yet.