John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 1 tbsp sugar
- 6 tbsp, heaped nuts, ground
- 2 tbsp milk
- Cherry(s)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes
No flour, no baking powder
If you don’t want to eat the cake straight from the cup or bowl: The safest method: Line a cereal bowl with baking paper. Alternatively: Grease the inside of the container with butter and let the cake cool before removing it. Defrost frozen cherries in the microwave for about 30 seconds. Then halve them and press out a little of the juice by hand. I used about 8 cherries. Mix the egg with the sugar well. With 1 tablespoon of sugar, the cake is only slightly sweetened. This can be compensated for by sprinkling the finished cake with powdered sugar. It can of course be sweetened to taste. Add ground nuts and mix. The milk improves the consistency. My mixture is not runny. I use 2-3 tablespoons. The batter just barely ran off the spoon. I used milk with 0.3% fat content. Water, sparkling water, or cream are also acceptable. Press the halved cherries into the batter. Bake in the microwave for 2 minutes. Test with a pin in the center. If the dough sticks to the pin, increase the baking time by 30 seconds. My cake took 3 minutes. Lift the cake out of the pan using the baking paper. The baking paper can be carefully removed immediately. Sprinkle with powdered sugar, if desired, let cool, and enjoy!
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