John Myers
Ingredients for 1 servings:
- 200 g coconut flour
- 50 g walnut flour, alternatively almond flour
- 70 g almond flour, defatted
- 2 tsp cream of tartar baking powder
- 130 g erythritol (sugar substitute) (Xucker light)
- 120 g xylitol (sugar substitute)
- 40 drops of Stevia or liquid sweetener should replace about 50 g of sugar
- 240 g butter, room temperature
- 12 m.-sized eggs
- 555 g morello cherries, drained weight, sugar-free
- 40 g butter
- 40 g xylitol (sugar substitute)
- 60 g almonds, ground, blanched
- 10 g almond flour, defatted
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes
for a sheet cake, gluten-free
Line a baking sheet with baking paper. Preheat the oven to 170°C (fan/convection oven). Drain the cherries and let them drain well. Cream the room-temperature butter and Xucker with a hand mixer until fluffy. Gradually add the eggs. Add the flour and baking powder and mix well. Pour the batter onto the baking sheet and spread evenly. Place the cherries on the batter and press down lightly. Bake on the second rack of the oven for 15 minutes. In the meantime, make the crumble topping. Mix all ingredients with your hands and knead until crumbly. After the 15 minutes of baking, pour the mixture onto the cake and bake for another 15-20 minutes. Do the skewer test! The cake keeps well and is moist. Tastes great with whipped vanilla cream. The fruit can be varied, e.g., rhubarb, apricots, apples, etc.
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