I really love this recipe because it is so easy to make all year long. To be honest, in this case I prefer using canned sour cherries as opposed to fresh fruits. It is not very paleo of me, but I really find the flavour of the cake to be much better, so I am allowing myself this cheat! Once I tried to bake it with fresh blueberries and I was very disappointed with the result. However, I’m giving you several options in the ingredient list so that you can adapt it according to your personal food choices. Enjoy!
45gr butter or 35gr coconut butter
100gr hazelnuts (or hazelnut meal)
50gr chestnut flour
100ml maple syrup
a 720ml jar of sour cherries in light syrup or 400gr fresh or frozen sour cherries
3 spoons of sour cherry liqueur or any other fruit liqueur
a dash of cinnamon
Preheat the oven at 180°C, not fan-forced.
Separate the egg whites from the yolks and set aside. Use a mixer to turn the hazelnuts into powder. Mix the nut meal with the butter, the chestnut flour, the maple syrup, the liqueur, the cinnamon and at the end the egg yolks. Beat the egg whites until soft peaks form. Gently fold in the egg whites into the hazelnut mixture.
Cover a baking tray at least 3 centimeters tall with parchment paper. Spread the cake mixture and then place the sour cherries onto the batter next to one another but without them touching. Bake for 30 minutes. Serve warm or at room temperature with a spoon of real or coconut whipped cream or some vanilla ice-cream! Bon appétit!