Cherry Cake

• »1 3/4 ounces flaked almonds
• »1 ounce brown sugar
• »1/2 tsp cinnamon
• »1 ounce butter, soft

1. Drain the sour cherries in a sieve and allow to drain well; the juice can be used for something else if desired (see recipe tip).

2. Melt the butter in a small pan.

3. Pre-heat the fan oven to 180 °C / 355°F. Grease a heart-shaped tin or a springform 24 cm in diameter and dust with flour. Chill.

4. In a bowl stir the eggs with the low fat sour cream and the icing sugar. Stir the still warm melted butter into the egg-low fat sour cream without delay.

5. Mix the almonds, flour, cornflour and baking powder and fold into the sour cream mass. Then fold in the cherries and fill the prepared tin with the mass.

6. Mix the flaked almonds, sugar, cinnamon and butter with your fingers and distribute over the cake.

7. Bake the cake in the oven at 180°C / 355°F on the middle rung for approximately 40 minutes. Allow to cool and then sprinkle with icing sugar as desired.