Submerged Cherry Cake

Ingredients

• 1 kg cherries
• 190 g breadcrumbs
• 1 Organic lemon
• 150 g butter
• 180 g raw cane sugar
• 4 eggs
• 100 g whole wheat flour
• 0.5 packet Baking powder
• 1 tsp vanilla powder
• 1 tbsp powdered sugar (from raw cane sugar) for dusting

Instructions

1. 1.

   Wash, dry, pit the cherries and mix with 70 g breadcrumbs; set aside. Rinse the lemon hot, dry and finely grate the zest. Beat butter with sugar until fluffy. Add eggs one at a time. Mix flour with baking powder and fold in remaining breadcrumbs, vanilla, and lemon zest into the butter mixture.

2. 2.

   If needed, grease a springform pan. Pour half of the batter into the pan, spread cherries on top, then cover with the remaining batter. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40–50 minutes. Remove, let cool completely and dust with powdered sugar before serving.