Sunken cherry cake

Name: Sunken cherry cake
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 1 (370 ml) big glass of cherries + 1 small glass of cherries; 1 (150 g) Cup of vanilla yoghurt; 3 Eggs (Gr. M); 7-10 Tbsp Juice from 1⁄2 Lemon; 2 (300 g) Cup of sugar; 1 package Vanilla sugar; 2 (300 ml) Cup of neutral oil (e.g. rape seed oil); 4 (425 g) beaker flour; 1 package Baking Powder; 2-3 TABLESPOONS flaked almonds; 2 TABLESPOONS Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
1 (370 ml) big glass of cherries + 1 small glass of cherries
1 (150 g) Cup of vanilla yoghurt
3 Eggs (Gr. M)
7-10 Tbsp Juice from 1⁄2 Lemon
2 (300 g) Cup of sugar
1 package Vanilla sugar
2 (300 ml) Cup of neutral oil (e.g. rape seed oil)
4 (425 g) beaker flour
1 package Baking Powder
2-3 TABLESPOONS flaked almonds
2 TABLESPOONS Icing sugar

Directions

1
Grease a springform pan (approx. 26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain all cherries and let them drain well. Put yoghurt into a mixing bowl.
2
Wash out the yoghurt cup, dry well and use as a measuring cup.
3
Add eggs, lemon juice, sugar, vanilla sugar and oil to the yoghurt. Mix with the whisk of the mixer. Mix flour and baking powder and stir in portions. Put the dough into the form and smooth it down.
4
Spread half of the cherries on the cake and press in about 1 cm deep. Then sprinkle the remaining cherries over it.
5
Bake in a hot oven for about 1 hour. After approx. 50 minutes baking time make a cooking test. After about 30 minutes baking time, sprinkle the cake with flaked almonds. If necessary, cover the cake with aluminium foil for the last 10 minutes.
6
Remove from the oven and remove from the rim. Let the cake cool down. Dust with icing sugar.