Buttermilk cake with cherries

Name: Buttermilk cake with cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g fresh cherries +; 350 ml cherry juice or; 1 glass (720 ml) Cherries; 2 TEASPOONS Cornstarch; 1/2 TEASPOON Cinnamon; 2 (40 g) Tbsp; 7-10 Tbsp butter/margarine; 1 Egg (Gr. M); 1/8 l Buttermilk; 1-2 TABLESPOONS Sugar; 1 pinch Salt; 125 g Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp Mint

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g fresh cherries +
350 ml cherry juice or
1 glass (720 ml) Cherries
2 TEASPOONS Cornstarch
1/2 TEASPOON Cinnamon
2 (40 g) Tbsp
7-10 Tbsp butter/margarine
1 Egg (Gr. M)
1/8 l Buttermilk
1-2 TABLESPOONS Sugar
1 pinch Salt
125 g Flour
1 TEASPOON Baking Powder
7-10 Tbsp Mint

Directions

1
Wash the cherries, remove the stalks and pit them (drain the cherries from the glass, collecting the juice). Stir 4 tablespoons of juice and starch until smooth. Boil up the rest of the juice and possibly the cinnamon. Stir in the starch, bring to the boil again briefly. Fold in cherries. Leave to cool.
2
Melt 1 tablespoon of fat and let it cool down a little. Mix with egg, buttermilk, sugar and salt. Mix flour and baking powder, stir in. Cover the dough and let it swell for about 10 minutes
3
Heat 1/2 tablespoon of fat in a coated pan. Fry approx. 4 cakes from half the dough in it, until golden brown on each side. Process the rest of the dough in the same way. Arrange cakes and cherries. Decorate if necessary.
4
The buttermilk cakes are also great for when you are out and about, for example at a picnic. Then pack the cherries separately