Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Cake
In a bowl, mix the butter with all the other ingredients up to and including the sugar. Combine the flour, baking powder and salt, mix in. Fold in half of the cherries. Transfer the batter to the prepared tin, scatter the remainder of the cherries on top, press down gently. Top with the flaked almonds.
To bake
Approx. 55 mins. in the centre of an oven preheated to 200 °C. Remove, leave the cake to cool on a rack. Dust the cake with icing sugar.
| Storage: | Bake the cake approx. 1 day in advance, leave to cool, cover and keep in the fridge. Dust with icing sugar shortly before serving. |
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