in Recipes

Cherry cake without regrets

updated

Spread the love

Ingredients for 1 servings:

  • 100 g low-fat margarine
  • 50 g sugar
  • 1 tsp sweetener
  • 2 eggs
  • 2 tsp baking powder
  • 150 g wholemeal spelt flour
  • 1 bag(s) chocolate pudding powder for cooking
  • 50 g ground almonds
  • 1 jar sour cherries
  • 1 bag of cake glaze

Instructions

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

wholesome

Beat the margarine with the sugar, sweetener, and eggs until fluffy. Combine the flour with the pudding mix and ground almonds and stir into the egg mixture. Drain the cherries. If the batter is too stiff, stir in a little cherry juice. Pour the batter into a 26 cm springform pan and scatter the cherries on top. Bake at 180 degrees Celsius (convection oven) for about 30 minutes. Then, using 1/4 liter of cherry juice and the cake glaze powder, make a glaze and spread it over the baked cake. Let the cake cool and enjoy with a clear conscience!

Facebook Comments

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.

Sloe and red wine jam

Cherry cake in a jar