John Myers
Contents
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Ingredients
- 1 Glass Sour cherries, filling weight 720 g
- 80 g Nut Mix
- 280 g Spelt flour type 630
- 3 tsp Tartar baking powder
- 4 tbsp Cocoa powder
- 2 tsp Ginger bread spice
- 1 pinch Salt
- 3 Pc. Eggs
- 200 g Brown sugar
- 50 ml Red wine, alternatively milk or buttermilk
- 125 ml Sunflower oil
- 50 g Baking-Proof chocolate droplets
- 150 g Dark chocolate glaze
- 50 g Roasted almonds, alternatively a mixture of nuts
Instructions
- Drain the cherries well in a colander. Then pat dry a little with kitchen paper and mix with 10 g flour. This prevents the cherries from sinking down in the batter when baking.
- Roughly chop the nut mixture and toast it in a pan without fat until it starts to smell. Mix the flour, baking powder, cocoa powder and gingerbread spice in a bowl. Mix the salt, eggs and sugar in another bowl with the whisk of the hand mixer on the highest setting for a few minutes until frothy.
- Mix in the flour mixture alternately in two portions with red wine and oil. Briefly stir in the chopped nuts and chocolate drops.
- Pour half of the dough into a greased and floured loaf pan. Put half of the cherries on top. Pour the remaining dough over it. Finally distribute the remaining cherries on top. Bake the cake in the preheated oven in the lower third of the oven at 180 degrees (or convection 160 degrees) for about 50 - 60 minutes.
- Prick in with a wooden stick and when no more dough sticks, the cake is ready. Remove and let cool in the pan for a quarter of an hour. Then fall out of the mold, turn over and let cool. Melt the cake icing and cover the cake with it all around. Spread the roasted almonds on top.
- The following modifications are possible: Replace the nut mixture with roasted almonds, but then do not roast. Or replace the roasted almonds with a nut mixture. Or omit the chocolate droplets, instead increase the proportion of the nut mixture in the dough to 100 g.
Nutrition
Serving: 100gCalories: 515kcalCarbohydrates: 52.7gProtein: 3.7gFat: 32.4g
