Cherry Cake

Yesterday some sort of nostalgic mood came over me, and therefore I picked an old recipe and went straight to the kitchen to bake. I think this cherry cake was the first treat that I have ever baked on my own. Probably, I have discovered my passion for baking thanks to this simple, yet soft and moist fruit cake. As the weather was a bit cloudy, the cake was just the perfect treat for the afternoon with a glass of cold milk.


Ingredients:
500 g cherry
200 g butter
200 g sugar
1 tablespoon vanilla sugar
7 eggs
1 tablespoon rum or arrack
100 g ground almond
200 g flour
1 teaspoon baking powder
coarsly chopped almond


Whisk butter and sugar together, add 6 egg yolks and 1 whole egg and whisk until it is well incorporated. Whisk in the rum, stir in ground almond, flour and baking powder. Beat the leftover 6 egg whites with a pinch of salt and the vanilla sugar then fold it into the batter. Stir in pitted cherries and pour the batter into a floured baking sheet. Sprinkle the top with coarsly chopped almonds and bake for about 30 minutes on 180 °C, then let it cool in the baking sheet.