Cherry Cake (Kirschkuchen)

This recipe was given to me by my german girlfriend who attended a baking course study in one of the local Vocational Institute (Berufschule) in Germany.  The instructions are simple to follow, even a novice would be able to bake this cake without any problem.  I will use fresh cherries during the summer season as it is abundantly available everywhere.  If not, cherries in glass bottle can be used as a substitute.

Ingredients:
4 eggs
300 g sugar
1/8 litre fresh milk
120 g butter
300 g flour
3 level tsp baking powder
1 bottle (420 g) red cherries (pitted) or 500 g fresh cherries (pitted)
3 tbsp sugar
about 1 tsp powdered cinnamon
50 g sliced almonds

a rectangular baking tin (24 x 36 cm) or the deep baking tray (which normally comes with your oven)

Method:
Beat eggs and sugar until creamy.

Heat milk and butter in a pot to a boil. Add the hot milk/butter mixture to the egg mixture slowly and beat well.  Fold in the sifted flour and baking powder and mix well. Spread mixture on a baking tray lined with baking paper. Arrange the cherries on top.

Mix the sugar, powdered cinnamon and almonds together.  Sprinkle the mixture on top of the cherries.

Bake in a preheated fan oven (180º C) centre rack for about 30 – 35 minutes. Cool cake down before cutting it into squares. Sprinkle cake with powdered sugar before serving.

Note:  Instead of using cherries, one can use fresh apples (about 5 medium-sized apples will do). Just peel, quarter and slice them into small pieces.  Sprinkle a little lemon juice over them to prevent them from turning brown.

Happy Baking!