Cherry cake with almond flakes

Ingredients for 1 servings:

• 1 jar cherry(s)
• 125 g butter or margarine
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 200 g flour
• 2 tsp, leveled baking powder
• 1 tsp cinnamon powder
• 100 g almond flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Sponge cake with cherries and an almond topping, made from a 26 cm springform pan

Drain the cherries well and grease a 26cm springform pan. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). For the pastry, cream the butter or margarine until light and fluffy. Beat in the sugar, vanilla sugar, and salt. Beat in the eggs, one at a time, for 1/2 minute. Mix the flour, baking powder, and cinnamon and fold in portions. Fold 50g of the almonds into the mixture. Pour the pastry into the pan, smooth it out, and scatter the cherries over the pastry, leaving a 1cm border. Then place in the oven and bake in the lower third of the pan for about 20 minutes. Sprinkle the cake with the remaining almonds and bake for another 20 minutes. Remove from the oven, remove from the pan, and let cool. Sprinkle with powdered sugar before serving.