Cherry cake with dark chocolate and almond butter

Ingredients for 1 servings:

• 110 g butter
• 140 g almond butter
• 190 g sugar
• 4 eggs
• 450 g flour
• 150 ml milk
• 800 g cherries
• 1 bar of dark chocolate (90%)
• 1 pinch of vanilla
• 1 orange zest
• 2 tsp cocoa nibs
• 1 packet of baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

very fine taste, can also be baked vegan

Mix the butter, almond butter, sugar, eggs, vanilla, orange peel, and cocoa nibs well with a mixer. Then combine the flour and baking powder, chop the chocolate into small pieces, and stir in both with the milk. The consistency can be adjusted to your liking by adjusting the amount of milk. Now fold in either the fresh, pitted cherries or, if possible, unsweetened ones from a jar. Pour the batter into a prepared cake pan. Bake the cake at 180°C (top/bottom heat) for about 60-90 minutes. Since both the chosen pan and the oven can significantly affect the baking time, please do a skewer test. Tips: If you like it sweeter, you can of course also use dark or milk chocolate. The amount of cherries can also be adjusted. With the specified amount of grams, the cake will be very fruity. You can use less, but then use slightly less flour. If you want the cake to be vegan, replace the butter with more almond butter or vegetable oil. The ratio of butter to butter can be adjusted to your liking, but I find the flavor very fine this way. Replace the milk with a vegan alternative. Of course, you can replace the nibs with cocoa or omit them and use a different nut butter, although this will change the flavor. You can also replace the eggs for a vegan cake with applesauce or bananas.