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🍰 Juicy Cherry Cake

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. Rinse 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. Pat the lemon dry.
6. 6. Grate the lemon zest finely.
7. 7. Beat the butter with the sugar until creamy.
8. 8. Add the vanilla powder to the butter mixture.
9. 9. Add the lemon zest to the butter mixture.
10. 10. Add the first eggs one by one.
11. 11. Mix the flour with the almond flour.
12. 12. Add the baking powder to the flour mixture.
13. 13. Add half of the flour mixture to the butter mixture.
14. 14. Stir the flour mixture in.
15. 15. Add half of the milk to the mixture.
16. 16. Stir the milk in.
17. 17. Add the remaining flour mixture to the mixture.
18. 18. Stir the flour mixture in.
19. 19. Add the remaining milk to the mixture.
20. 20. Stir the milk in.
21. 21. Grease the square cake pan.
22. 22. Pour the batter into the pan.
23. 23. Place the cherries on the batter.
24. 24. Press the cherries slightly into the batter.
25. 25. Bake the cake in the preheated oven at 180 °C.
26. 26. Bake the cake for 40 to 45 minutes.
27. 27. Check for doneness with a wooden skewer.
28. 28. Remove the cake from the oven.
29. 29. Let the cake cool completely.
30. 30. Release the cake from the pan.
31. 31. Cut the cake into pieces.
32. 32. Spread a light layer of powdered sugar on the cake.
33. 33. Serve the cake.

Nutrition per serving

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