Cherry-Cinnamon Bundt cake

Name: Cherry-Cinnamon Bundt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 160 g Butter or margarine; 48 g Fructose; 3 Eggs (size M); 240 g Flour; 60 g ground; 7-10 Tbsp Almonds; 1 TEASPOON Baking Powder; 1 TEASPOON Cinnamon; 1/8 l Milk; 1 glass (370 ml) morello cherries ( for diabetics; 7-10 Tbsp suitable); 6 g Scattered sweetness

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

160 g Butter or margarine
48 g Fructose
3 Eggs (size M)
240 g Flour
60 g ground
7-10 Tbsp Almonds
1 TEASPOON Baking Powder
1 TEASPOON Cinnamon
1/8 l Milk
1 glass (370 ml) morello cherries ( for diabetics
7-10 Tbsp suitable)
6 g Scattered sweetness

Directions

1
Cream fat and fruit sugar. Stir in the eggs one by one. Mix flour, almonds, baking powder and cinnamon. Stir in with the milk
2
Drain the cherries well. Fold the cherries into the dough. Pour the dough into a lightly greased ring cake tin (approx. 1 litre capacity), dust with a little flour. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Leave to cool in the mould for about 10 minutes. Then turn out and let it cool down completely. Sprinkle with powdered sweetness
3
Results in approx. 12 pieces
4
1 1/2 BE (of which 4,5 g fructose)
5
E 5 g, F 16 g, KH 22 g