Quick and Easy Cherry Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ cup sugar
- 6 egg (s)
- 1 ½ cup flour
- 1 glass cherry (s), approx. 360 g each
- some fat for the shape
- possibly flaked almonds and a little more sugar
- possibly powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- The underlying cup has a capacity of approx. 200 ml.
- Put the cherries in a colander and drain. Save the juice. Beat the eggs and sugar until frothy. Then gradually add the flour. Put the drained cherries in a greased springform pan. If you like, you can spread some sugar and almond slices on the floor beforehand. Then pour the batter over it.
- Bake the cake in a preheated oven at 175 degrees top / bottom heat for about 45 - 60 minutes.
- After baking, remove the cake from the pan and turn it over. If you like, sprinkle the cake with powdered sugar or thicken the cherry juice and spread it on the cake, or cut the cake in half horizontally and distribute the thickened juice in between. A cream cake can also be made out of it. You can`t really go wrong with this cake and anything is possible.
- It doesn`t need baking powder and is wonderfully fluffy.
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