Summary

Ingredients

• 1 glass cherry (s)
• 200 g butter
• 200 g suar
• 1 pinch (s) salt
• 4 egg (s)
• 500g flour
• 1 packet baking powder
• 200 ml milk
• 100 g couverture, chopped dark
• 50 g almond (s), chopped
• Butter and breadcrumbs for the pan
• powdered sugar

Print Recipe Pin Recipe

Instructions

1. Drain the cherries on a sieve.
2. Beat the butter, sugar and salt until foamy and stir in the eggs one by one. Mix the flour with the baking powder and almonds and add spoonfuls alternately with the milk to the egg mixture. Dust the cherries with a little flour, mix well and carefully fold into the batter with the chopped couverture.
3. Spread the dough in a greased wreath form sprinkled with breadcrumbs. Put the pan in the oven preheated to 200 ° top / bottom heat, 175 ° convection, gas mark 3. Bake on the middle rack for 60 - 65 minutes.
4. Use the chopsticks to check whether the wreath is properly baked through!
5. Let stand in the tin for another 10 minutes, then turn out onto a wire rack and let cool down. Then dust with powdered sugar.
6. The cake can of course also be baked with fresh cherries (approx. 500 g), which have to be pitted.