Cherry-Almond Bundt cake

Name: Cherry-Almond Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 glass (370 ml) Sour cherries (suitable for diabetics); 160 g butter/margarine; 48 g Fructose; 3 eggs , 240 g flour (size M); 60 g crushed almonds; 1 coated Tsp Baking Powder; 1 TEASPOON cinnamon, 1/8 l milk; 1 tsp (6 g) Scattered sweetness

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 glass (370 ml) Sour cherries (suitable for diabetics)
160 g butter/margarine
48 g Fructose
3 eggs , 240 g flour (size M)
60 g crushed almonds
1 coated Tsp Baking Powder
1 TEASPOON cinnamon, 1/8 l milk
1 tsp (6 g) Scattered sweetness

Directions

1
Drain the cherries well. Cream soft fat and fructose. Stir in eggs one at a time. Mix flour, almonds, baking powder and cinnamon. Stir in alternately with the milk
2
Fold the cherries into the dough. Pour the dough into a lightly greased, flour-dusted ring cake tin (min. 1 l capacity)
3
Bake the ring cake in a hot oven (electric range: 175 °C/ convection oven: 150 °C/gas: level 2) for 50-60 minutes. Let cool briefly in the mould. Then turn out and let it cool down. Sprinkle with sweetener if necessary