Fresh Cherry pound cake
Ingredients
- Eggs 4 I started with 3 and then noticed I actually need the 4th one too
- 200 gr 0,44 pounds butter (I used 100 gr)
- 150 gr 0,33 pounds sugar (I used 75)
- 200 gr 0,44 pounds flour (I used 250 gr; way too much)
- 1 kg 2,2 pounds fresh cherries
- 1 sachet baking powder
- pinch of salt
- 3 tablespoons vanilla sugar
- Almond flakes to ornate
Instructions
- Pre heat oven to 425 F
- Remove the cherry pits.
- Mix butter and sugar until you get a fluffy mixture.
- Add vanilla sugar, eggs, salt and mix well.
- Add flour and mix until fully incorporated
- Line a baking sheet with parchment paper
- Pour half the mixture in.
- Add a layer of cherries (you can cut them into halves)
- Add the second half of the dough.
- Add another layer of cherries. Press the dough a little using a tablespoon.
- Transfer the baking sheet to the preheated oven and bake for about 20 min (insert a toothpick in the middle of the cake to check for doneness. If no dough sticks to the toothpick, the cherry pound cake is done)
- Leave to cool and ornate with almond flakes and fresh cherries
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