Semolina hazelnut cake

Name: Semolina hazelnut cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 75 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 75 g Semolina; 125 g ground hazelnuts; 1 TEASPOON Baking Powder; 1/2 720 ml de bocal de cerises acides; 2 TABLESPOONS sliced hazelnuts; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

75 g Butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
75 g Semolina
125 g ground hazelnuts
1 TEASPOON Baking Powder
1/2 720 ml de bocal de cerises acides
2 TABLESPOONS sliced hazelnuts
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat, sugar and salt. Stir in eggs one after the other. Mix semolina, ground hazelnuts and baking powder and stir into the dough. Drain sour cherries and fold into the dough. Pour the dough into a greased saddle of venison dish (approx. 1 litre capacity), sprinkled with breadcrumbs.
2
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35 minutes. Turn the cake onto a cake rack and let it cool down. Brown the hazelnuts in a pan without fat. Sprinkle cake with hazelnuts and icing sugar. Results in about 18 pieces
3
3 E g/ 9 F g/ 15 KH g