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Preparation
in 5 minutes
Cooking
in 50-55 minutes
Temperature
175 °C
- Preheat the oven to 175°C. Grease a round cake tin (Ø 26 cm) and dust with flour.
- Separate the eggs. Beat the eggs to stiff peaks.
- Mix the egg yolks along with the other ingredients (except the cherries) to make a batter.
- Carefully fold in the egg whites.
- Pour half the batter into the cake tin. Spread the drained cherries over the top and then pour over the remaining cake batter.
- Distribute the crackle and almond slivers over the top and bake in the oven for approx. 50-55 minutes.
- You may need to cover the cake with aluminium foil towards the end of the baking time to prevent it from colouring too much.
- Decorate the finished cake with icing sugar or with a glaze.
Ingredients
For the dough:
125
g
4
eggs
200
g
butter at room temperature
180
g
sugar
1
tsp
gingerbread spice mix
1
tsp
baking powder
150
g
ground almonds
3
tbsp
cherry juice
100
g
dark chocolate, chopped
1
glass
pitted cherries
or
1
glass
fruit
1
handful
chopped and caramelized nuts
1
handful
almond flakes
Nutritional & Dietary
Gluten-free
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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