This hazelnut-cherry cake is both easy to make and impressively delicious. Easy, because with just a few ingredients and minimal preparation, you bake a wonderfully fragrant cake-without the hassle of pitting, thanks to the canned cherries. Impressive, because the hazelnuts and cherries form a perfect duo that tastes and smells divine. This is the perfect Sunday cake to enjoy with coffee and family, all year round!
Hazelnut-cherry cake
Ingredients
Dry ingredients
- 200 grams flour
- 200 grams sugar 2 times 100 grams
- 100 grams ground hazelnuts
- 7,5 grams baking powder
- 1 package vanilla sugar
Other ingredients
- 350 grams pitted cherries 1 jar
- 100 grams butter
- 6 tablespoons cream
- 5 eggs
- 4 drops bitter almond flavoring
Instructions
- Combine the dry ingredients in a mixing bowl: the flour, baking powder, half of the sugar (100 grams), the packet of vanilla sugar, and the ground hazelnuts.
- Melt the butter and then mix it into the dry ingredients in the mixing bowl. Add the bitter almond aroma and the whipped cream.
- Beat the eggs and add the egg yolks to the batter. Set the egg whites aside.
- Beat the egg whites until stiff peaks form. While beating, add the remaining 100 grams of sugar. This will create extra stiffness.
- Carefully fold the beaten egg whites into the dough. The initially relatively stiff dough will now become much more fluid.
- Grease a baking pan and sprinkle with hazelnut powder, if desired. Preheat the oven to 200°C (400°F).
- Drain the cherries and fold them into the dough at the last minute. Then pour the dough into the baking pan.
- Bake the hazelnut cherry tart in the oven for 30 to 35 minutes. Check with a knitting needle or similar to see if it is fully cooked.
Nutrition
How to make hazelnut-cherry cake?
As mentioned earlier, this cake is very easy to make without much preparation. It's the perfect last-minute option if you have ground hazelnuts and a jar of cherries at home.
First, start by draining the canned cherries. Let them drain well, as excess liquid could make the batter soggy.
Next, melt the butter in a small saucepan over low heat.
Meanwhile, grease a springform pan with butter and dust it with ground hazelnuts.
Now, weigh and mix the dry ingredients: flour, vanilla sugar, baking powder, half of the sugar, and the ground hazelnuts. Stir well with a whisk.
Separate the eggs, add the yolks to the dry ingredients (we'll whip the whites later).
Mix the egg yolks and melted butter into the dry ingredients. Then, add the cream and almond aroma. The batter will look quite dry at this point, but don't worry-it will all come together once the whipped egg whites are folded in.
Before continuing, we already preheat the oven to 200°C (390°F).
Next whip the egg whites until stiff peaks form, then gently fold them into the batter. This will make the batter lighter and more fluid.
Now, add the star ingredient: the cherries. Once they're fully drained, fold them into the batter. This should be done last to prevent them from sinking to the bottom.
Pour the batter into the springform pan and bake the hazelnut-cherry cake for 35 minutes. Check for doneness with a skewer or knitting needle-if no batter sticks to it, the cake is ready. If not, let it bake for a few more minutes.
Once done, place the cake on a wire rack to cool. This allows air to circulate underneath and prevents sogginess. Once cooled, remove it from the springform pan.
Final touch: Dust the cake with a thin layer of powdered sugar before serving. Pair it with fresh coffee, and your afternoon is complete!
More surprising.nuts
The combination of nuts and cakes has something magical. They add texture, depth, and character to every cake, turning your Sunday bake into a flavorful masterpiece that everyone will enjoy. Just keep in mind that some people have nut allergies, so these treats may not be suitable for them. Discover more cakes featuring different types of nuts below:
- Greek walnut cake.
- Swiss carrot cake with walnuts.
- Spanish almond cake.
- Gluten-free clafoutis with blueberries.
- Cherry coconut cake.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
A real delight for a Sunday afternoon with coffee or tea and your family.