Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
Ingredients- 75 g butter or mararine
- 100 g suar
- 1 pinch (s) salt
- 2 egg (s)
- 75 g semolina
- 125 g hazelnuts, round
- 1 teaspoon Baking powder
- 0.5 ½ glass cherry (s) (morello cherries), (360ml)
- 2 tablespoon hazelnuts in flakes
- 1 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Mix the fat, sugar and salt until frothy. Stir in eggs one at a time. Mix the semolina, ground hazelnuts and baking powder and stir into the batter. Drain the morello cherries well and add to the batter. Pour the dough into a greased saddle of venison tin (approx. 1 liter capacity, use a loaf tin as an alternative) sprinkled with breadcrumbs. Then bake in the preheated oven (electric stove: 200 ° C / fan: 180 ° C / gas: level 3) for about 35 minutes.
- Brown the hazelnut flakes in a pan without fat. Let the cake cool down. Sprinkle the cake with hazelnuts and powdered sugar.
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