Cherry Cake

Ingredients

• 500 g cherries
• 1 Organic lemon
• 180 g soft butter
• 160 g raw cane sugar
• 1 tsp vanilla powder
• 3 eggs
• 300 g spelt flour type 1050
• 100 g almond flour
• 2 tsp Baking powder
• 140 ml milk (1.5% fat)
• 2 tbsp powdered sugar made from raw cane sugar (for dusting)

Instructions

1. 1.

   Wash cherries, pat dry and pit them. Rinse the lemon hot, pat dry and finely grate the zest.

2. 2.

   Cream butter with sugar, vanilla powder and lemon zest; gradually add eggs. Mix flour with almond flour and baking powder, then alternately fold into the butter mixture with milk.

3. 3.

   Grease a square cake tin (or a 24 cm springform) if needed. Pour batter into the tin, top with cherries and gently press them in. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–45 minutes (test with a skewer).

4. 4.

   Remove from oven and let cool completely. Release from the tin, cut into pieces and serve dusted with powdered sugar.