Almond cherry cake

Name: Almond cherry cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 glass (720 ml) Cherries; 125 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 100 g Sugar; 3 Eggs (size M); 200 g Flour; 1 package Baking Powder; 25 g crushed almonds; 2-3 TABLESPOONS Almond liqueur (Amaretto); 75 g Amarettini (Italian almond pastry); 25 g whole almonds (without skin); 1 TABLESPOON Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 glass (720 ml) Cherries
125 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
100 g Sugar
3 Eggs (size M)
200 g Flour
1 package Baking Powder
25 g crushed almonds
2-3 TABLESPOONS Almond liqueur (Amaretto)
75 g Amarettini (Italian almond pastry)
25 g whole almonds (without skin)
1 TABLESPOON Icing sugar

Directions

1
Drain the cherries well on a sieve. Beat the fat, vanillin sugar, salt and sugar with the whisk of the hand mixer until foamy. Beat the eggs into the mixture bit by bit. Mix flour, baking powder and almonds and stir in. Also stir in Amaretto. Add amarettini and cherries and carefully fold into the dough.
2
Fill the dough into a greased springform pan (26 cm Ø), smooth it down and bake in the preheated oven (electric cooker: 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 aluminium foil halfway through the baking time. Remove the cake from the oven, let it cool down, remove from the tin and place on a cake plate. Serve the cake dusted with icing sugar. Makes about 12 pieces