Cherry crumble cake

Cherry crumble cake

Total: 55 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 286 kcal
, Fat: 15 g
, Carbohydrate: 34 g
, Protein: 3 g

Ingredients

16 pieces

Hint:

The original recipe with guaranteed success is for 16 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cake mix

150g lactose-free butter, soft
150g sugar
¼tsp vanilla paste
1pinch salt
3 eggs
250g gluten-free flour (Schär)
1tsp gluten-free baking powder (Dr. Oetker)
600g cherries, pitted (yields approx. 500 g)

Almond crumble

100g almond slivers
100g sugar
50g lactose-free butter
icing sugar to dust
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Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Cake mix

Put the butter in a bowl and stir in the sugar, vanilla and salt. Add the eggs one at a time and continue to mix until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture. Transfer the cake mixture to the prepared tin. Top with cherries.

Almond crumble

Heat the almonds, sugar and butter in a pan, stirring until the butter melts. Spread the mixture over the cherries.

Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave in the tin and cool on a cooling rack. Dust with icing sugar.

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