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🍰 Juicy Cherry Cake with Almond

366 kcal · 30 min · 4 servings

Ingredients

• 500 g cherries
• 1 organic lemon
• 180 g soft butter
• 160 g raw cane sugar
• 1 tsp vanilla powder
• 3 eggs
• 300 g spelt flour Type 1050
• 100 g almond flour
• 2 tsp baking powder
• 140 ml milk (1.5% fat)
• 2 tbsp powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1. Thoroughly wash the cherries under running water.
2. 2. Pat the cherries dry with a kitchen towel.
3. 3. Remove the pits from the cherries.
4. 4. Rinse the lemon under hot water.
5. 5. Dry the lemon with a cloth.
6. 6. Grate the lemon zest finely.
7. 7. Beat the butter with the sugar, vanilla powder, and lemon zest until creamy.
8. 8. Add the eggs to the butter mixture one by one.
9. 9. Mix the flour with the almond flour and baking powder in a separate bowl.
10. 10. Stir the flour mixture and the milk alternately into the butter batter.
11. 11. Grease the square cake pan (or a 24 cm diameter springform pan).
12. 12. Pour the batter into the prepared pan.
13. 13. Distribute the cherries evenly over the batter.
14. 14. Press the cherries slightly into the batter.
15. 15. Preheat the oven to 180 °C (160 °C with fan or gas level 2–3).
16. 16. Bake the cake in the oven for 40 to 45 minutes.
17. 17. Check if the cake is fully baked using a wooden skewer.
18. 18. Remove the cake from the oven.
19. 19. Let the cake cool down completely in the pan.
20. 20. Carefully release the cake from the pan.
21. 21. Cut the cake into pieces.
22. 22. Dust the cake pieces with powdered sugar.
23. 23. Serve the cake.

Nutrition per serving

• kcal: 366
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 41 g