This juicy cherry cake makes you happy - and all without flour
Created: 04/01/2022 05:15
By: Anne Tessin
Fresh cherry pie makes your heart beat faster?
Then bake this recipe quickly.
© Bernd Juergens/Imago
Cherries are a summer greeting that you can enjoy right now.
This juicy cherry cake is not only delicious, it also needs no flour.
Does the thought of delicious red cherries make your mouth water?
The small fruits are a symbol of summer and taste great on their own, in desserts and of course in cakes.
If you fancy cherries beyond the months of May to July, you can fall back on goods from the jar and bake this
juicy cherry cake
.
If you have to leave out the flour because of an intolerance, or because there was none in the supermarket, you don't have to do without enjoyment with this recipe.
Recipe for juicy cherry cake without flour: You need these ingredients
Servings: | 1 cake |
|---|---|
Preparation time: | 15 minutes |
Baking time: | 50 minutes |
Difficulty level: | easy |
200 g butter, room temperature
180 grams of sugar
4 eggs
3 tablespoons of rum
0.5 tsp cinnamon
100 grams of breadcrumbs
0.5 pack of baking powder
125 g chopped almonds
100 g chocolate sprinkles
1 large jar of sweet cherries, pitted, drained weight about 350 g
Powdered sugar for decoration (how to make it yourself)
Fresh cherries vs. cherries from the jar
Fresh cherries are the measure of all things, but unfortunately only available in summer.
For the rest of the year, however, you can confidently fall back on goods from the jar.
If they have been processed gently, these pickled cherries contain almost as many vitamins and nutrients as the fresh ones.
The fruits are cored immediately after harvest and then preserved in jars under high pressure - without cooking.
How to bake the juicy cherry cake without flour
Preheat your oven to 160 degrees circulating air or 180 degrees top/bottom heat.
Carefully separate the eggs (this is an easy way), beat the egg whites until stiff and place in the fridge.
Drain the cherries.
Mix the butter (200 g), the sugar (180 g), the four egg yolks, the rum (3 tbsp) and the cinnamon (0.5 tsp) thoroughly.
Then add the breadcrumbs (100 g), the baking powder (0.5 sachet), the almonds (125 g) and the chocolate sprinkles (100 g) and stir everything into a homogeneous mass.
Then carefully fold in the drained cherries and the stiffly beaten egg white so that the dough stays nice and airy.
Grease a size 26 springform pan, sprinkle with breadcrumbs, carefully pour in the batter and bake the moist cherry pie for about 50 minutes, depending on the oven capacity.
Before serving, sprinkle the
juicy cherry cake with powdered sugar
and the cake is ready to enjoy.
(ante)
