Small nut cake with cherries

Ingredients for 1 servings:

• 80 g butter, soft
• 100 g sugar
• 2 eggs
• 1 tsp vanilla sugar
• 1 tsp cinnamon powder
• 1 tsp. clove powder
• 80 g hazelnuts, ground
• 120 g flour
• 1 tsp, leveled baking powder
• 100 ml red wine
• 1 jar sour cherries
• e.g. powdered sugar
• n. B. red wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

for a 20cm springform pan

Drain the sour cherries in a sieve. Whisk the sugar and eggs together with the spices until fluffy, then add the softened butter and mix well. Add the hazelnuts, flour, and baking powder along with the red wine and mix everything into a smooth dough. Finally, fold in the sour cherries. Pour the batter into a greased 20 cm springform pan and bake at 175 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes. Check the browning occasionally and cover with a piece of aluminum foil if necessary. Mix the powdered sugar and red wine to make a thick glaze and drizzle over the slightly cooled cake. If you don’t want to use alcohol, you can easily replace the red wine with the juice of the sour cherry.