Cherry cake with chocolate chips - Kirschli
It’s cherry season, the perfect time to make a cake with fresh cherries. In the wintertime I make this also with canned cherries but in the summer this is the way.
Cherry cake with chocolate chips
Ingredients:
500 g cherries (1lb)
175 g soft butter (3/4 cup)
100 g sugar (1/2 cup)
3 whole eggs
1 tsp vanilla extract
200 g flour (1 ½ cup)
8 g baking powder (1/2 pack)
100 g chocolate chips
Method:
Remove the cherry pits
Mix the butter with the sugar into a smooth mixture and add the rest of the ingredients one by one and keep mixing.
Grease and flour a springform (26cm or 10”) and pour the batter in.
Spread the batter evenly in the form and place the cherries on top (you can push them half in).
Sprinkle some sliced almond on top.
I use baking strips on the sides of the baking form, to bake evenly. This is optional but it prevents the sides of the cake to be overcooked while the middle is barely done. This also makes sure that the cake will rise evenly without cracks.
You can also use a wet cloth wrapped in tin foil.
Bake at 170oC (340oF) for 45 minutes. After 35 minutes, take off the strips to get a nice colour on the sides. At the end, check with a toothpick if the cake is cooked well in the middle.
Cool down and sprinkle some powdered sugar on top and enjoy with a nice cup of tea (or coffee).
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