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- 200 g of butter
- 180 g of sugar
- 125 g of ground almonds
- 125 g flour with yeast
- 4 eggs
- 1 teaspoon ground cinnamon
- 3 tablespoons of rum
- 100 g dark chocolate, chopped
- 720 g canned morello cherries, drained
Preheat oven to 180C or 160C forced fan. Grease a 25 cm round cake pan and cover the base with baking paper.
Beat the butter and sugar with an electric mixer until smooth and fluffy. Add the eggs, one at a time, beating after each addition.
Add the almonds, chocolate, rum, sifted flour, and cinnamon, then slightly fold the drained cherries.
Pour the mixture into the prepared skillet. Bake for 50 minutes, or until cooked through when tasted with a skewer.
Stand for 5 minutes before turning on the wire rack. Remove the baking paper from the bottom of the cake, and then flip it up. Serve the cake warm sprinkled with icing sugar or ice cream.
- electric beaters
- 25 cm round cake pan