Cherry and nut cake

Name: Cherry and nut cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 glass (370 ml) morello cherries (suitable for diabetics); 7-10 Tbsp little fat and breadcrumbs; 7-10 Tbsp for the mould; 75 g soft butter/margarine; 60 g + 6 g diabetic sweetness; 1 pinch Salt; 2 eggs , 80 g semolina (Gr. M); 100 g ground hazelnuts; 1 coated Tsp Baking Powder; 10 g Hazelnut flakes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 glass (370 ml) morello cherries (suitable for diabetics)
7-10 Tbsp little fat and breadcrumbs
7-10 Tbsp for the mould
75 g soft butter/margarine
60 g + 6 g diabetic sweetness
1 pinch Salt
2 eggs , 80 g semolina (Gr. M)
100 g ground hazelnuts
1 coated Tsp Baking Powder
10 g Hazelnut flakes

Directions

1
Drain the cherries well. Grease a saddle of venison or box form (approx. 30 cm long; min. 1 l capacity) and sprinkle with breadcrumbs
2
Cream fat, 60 g diabetic sweetener and salt. Stir in the eggs one by one. Mix semolina, ground nuts and baking powder, stir in. Fold in cherries
3
Fill the dough into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 35 minutes. Cool the cake in the mould for about 10 minutes. Turn out and cool down completely
4
Roast the hazelnut leaves without fat until golden brown. Sprinkle the cake with hazelnut leaves and dust with 6 g diabetic sweetener