Spelt and cherry cake (diabetics)

Name: Spelt and cherry cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 350 g Sweet churches; 100 g Butter; 75 g Fructose; 1 package Vanilla sugar; 1 knife tip grated lemon peel; 3 Eggs (size M); 50 g Buttermilk; 175 g Spelt flour (Type 630); 1 pinch Salt; 75 g Cornstarch; 1/2 package Baking Powder; 1 TEASPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

350 g Sweet churches
100 g Butter
75 g Fructose
1 package Vanilla sugar
1 knife tip grated lemon peel
3 Eggs (size M)
50 g Buttermilk
175 g Spelt flour (Type 630)
1 pinch Salt
75 g Cornstarch
1/2 package Baking Powder
1 TEASPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Wash, stalk and stone the cherries. Cream butter, sugar, vanilla sugar, lemon zest and eggs with the whisk of the hand mixer. Add buttermilk and mix. Mix flour, salt, starch and baking powder and stir into the egg-sugar mixture in portions
2
Grease the porcelain pie mould (22 cm Ø). Add the dough and smooth it down. Spread cherries on it and press them in. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes (stick test)
3
Remove the cake from the oven and let it cool down. Sprinkle with icing sugar before serving
4
waiting time approx. 2 hours