Cherries cake

  • Cherries cake


1 Molino Rossetto mix for soft cake
100 g of almond flour
a pinch of salt
125 g of soft butter
3 eggs
5 tablespoons of milk
lemon zest
400 g of cherries without kernels


Pour the mix for soft cake in a bowl, add almond flour and a pinch of salt. Blend all the ingredients. Add butter, the eggs e 5 tablespoons of milk. With an electric beater knead the dough for 15 minutes or so. You will have a foamy, smooth and crumble dough (for the almond flours). Add lemon zest and let it rest for 10 minutes.

Meanwhile clean cherries and remove kernels. Line three 15 cm extendable cake moulds with baking paper; you should also create some cupcakes: bring 20 cupcake moulds and grease them with butter. Pour the mixture in extendable cake or cupcake moulds, lay down the cherries.

Heat the oven to 180°C and let it cook for 30-35 minutes. If you use cupcakes moulds, cook for 25 minutes or so.

Let it cool and wait on.

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