Gluten-free Cherry and Nut Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 175 g butter
- 175 grams sugar
- 4 egg (s)
- 100 g chocolate flakes
- 125 g hazelnuts, round
- 125 g flour mixture, luten-free, e.., Mix C from Schär
- 1 teaspoon Baking powder
- 1 teaspoon cinnamon powder
- 1 glass sour cherries or morello cherries, 350 g drained weight
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- First stir the butter at room temperature until frothy and gradually add the sugar and eggs. Mix the chocolate, nuts, flour mixture, baking powder and cinnamon and mix carefully with the egg mixture.
- Put the dough in a size 26 springform pan. Then spread the drained cherries on the cake.
- Bake the cake at 200 ° C (top / bottom heat, hot air: 175 ° C) for 45 - 50 minutes. Dust the cooled cake with powdered sugar.
- Tip: The dough can also be used to make muffins. To do this, fill the dough into molds and cover with 3 - 4 cherries each.
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