What can be more delicious than some cherry cakes from scratch? And it is really simple.
So here goes:
about 3 handfuls of cherries, pitted or one jar drained
one large cake pan lined with paper or two cupcake pans lines with paper cups
Mix in a large baking bowl, till fluffy:
200g margarine or butter
200 g sugar
aroma: vanilla sugar or 1 tsp. of Grand Marnier
2 – 3 eggs, one by one till fluffy
Sift on top:
2 tsp. baking powder / soda
Stir in carefully, making sure all ingredients are well-mixed. Put spoonfuls into your cups or tin. Bake at approx. 190° C / 375 ° F or until an inserted toothpick comes out clean. Personally, I am like a Poppins and can always sniff out a finished cake or tart a few minutes before my timer can ring. Cool down slowly, the cakes can be left in the warm oven with the door opened.
Frost if desired or if you are making it as a whole cake, try out some Streusel:
100 g each of flour, sugar and butter, mix till you have a crumbly mixture and crumble it over he top of your unbaked cake. Along with whipped cream, deeelicious!
Ah yes, my latest fun line:
Und wenn ich die Schokolade im Dunkeln esse, finden mich vielleicht die Kalorien nicht.
(If I eat chocolate in the dark, the calories will perhaps not be able to find me)