Honey cake with cherries and banana

Name: Honey cake with cherries and banana
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 250 g Honey; 4 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Butter or margarine; 5 TABLESPOONS Milk; 250 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Cocoa powder; 50 g chopped hazelnuts; 2 Eggs (size M); 2 Bananas; 7-10 Tbsp Juice of 1 lemon; 1 glass (850 ml; drained weight: 460 g) Sour cherries; 100 g Cherry Jam; 1 package glaze; 25 g whole, unpeeled hazelnut kernels

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

250 g Honey
4 TABLESPOONS Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Butter or margarine
5 TABLESPOONS Milk
250 g Flour
1/2 package Baking Powder
2 TABLESPOONS Cocoa powder
50 g chopped hazelnuts
2 Eggs (size M)
2 Bananas
7-10 Tbsp Juice of 1 lemon
1 glass (850 ml; drained weight: 460 g) Sour cherries
100 g Cherry Jam
1 package glaze
25 g whole, unpeeled hazelnut kernels

Directions

1
Heat honey, 2 tablespoons of sugar, vanillin sugar, salt, fat and milk while stirring until the sugar is dissolved. Leave to cool. Mix flour, baking powder, cocoa and nuts and stir into the honey and fat mixture with the eggs using the whisk of the hand mixer.
2
Fill the dough into a springform pan (24 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Loosen the edge of the springform pan and let the cake cool down on a cake rack.
3
Peel and slice the bananas and sprinkle with lemon juice. Drain the cherries. Spread the cake with jam. Spread banana slices and cherries on top. Mix the cake glaze and 2 tablespoons of sugar, stir in 1/4 litre of water and bring to the boil.
4
Pour over the cake and let it set. Slice the hazelnut kernels into thin slices and sprinkle over the cake.