Summary

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

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Instructions

1. 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.
2. Brown the hazelnut flakes in a pan without fat. Let the cake cool down. Sprinkle the cake with hazelnuts and powdered sugar.