Sour Cherry Cake

Ingredients

• 220 ml milk (1.5% fat)
• 100 g butter
• 2 tbsp honey (30 g)
• 42 g fresh yeast (1 cube)
• 250 g whole wheat flour
• 250 g spelt flour Type 1050
• a pinch of salt
• 1 egg
• 700 g sour cherries (drained weight; jar)
• 100 g chopped hazelnuts
• 1 Organic lemon
• 50 g raw cane sugar
• 2 tsp cornstarch

Instructions

1. 1.

   Add milk, butter and honey to a pot and heat over low heat until the butter melts. Let cool briefly, crumble in yeast and stir.

2. 2.

   In a large bowl combine flour with salt. Add egg and milk-butter mixture and stir vigorously with a wooden spoon. Knead by hand into a smooth dough, adding more flour if needed. Cover and let rise for 60 minutes in a warm place.

3. 3.

   Knead the dough briefly on a floured surface and roll to about 1 cm thickness on a baking sheet size. Place on a parchment-lined tray and let rest another 15 minutes.

4. 4.

   Drain cherries well in a sieve, reserving the juice. Sprinkle dough with chopped hazelnuts; set aside a handful. Top the yeast dough with cherries and bake in a preheated oven at 180 °C (160 °C fan) for about 30–35 minutes.

5. 5.

   Wash lemon hot, dry and squeeze its juice. Boil 150 ml cherry juice with sugar and 2 tbsp lemon juice. Whisk cornstarch with 2 tbsp water and add to the mixture. Bring to a boil again while stirring constantly. Remove from heat, let cool slightly. Pour glaze over the warm cake, sprinkle remaining hazelnuts and serve in slices.