Almond cherry cake

  • 1 glass (720 ml) cherries
  • 125 g Butter or margarine
  • 1 packet Vanillin Sugar
  • 1 pinch Salt
  • 100 g Sugar
  • 3 Eggs (size M)
  • 200 g flour
  • 1 Package baking powder
  • 25 g ground almonds
  • 2-3 EL Almond liqueur (Amaretto)
  • 75 g Amarettini (Italian almond biscuits)
  • 25 g whole almonds (without skin)
  • 1 EL Icing sugar
60 minutes
Let the cherries drain well in a sieve. Beat the fat, vanilla sugar, salt and sugar with the whisk of the hand mixer until frothy. Gradually beat the eggs under. Combine flour, baking powder and almonds and stir in. Stir in the amaretto as well. Add the amarettini and cherries and carefully fold into the batter. Pour the dough into a greased springform pan (26 cm Ø), smooth it out and place in the preheatedBake the oven (electric stove: 200 ° C / gas: level 3) for about 45 minutes. After 15 minutes of baking time, sprinkle the almonds on the cake. If necessary, cover the cake with aluminum foil halfway through the baking time. Take the cake out of the oven, let it cool down, remove it from the mold and place it on a cake plate. Serve the cake dusted with powdered sugar. Makes approx. 12 pieces
1 portion approx:
  • 280 kcal
  • 1170 kJ
  • 5 g protein
  • 14 g fat
  • 33 g carbohydrates


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