Wednesday, June 12, 2013

Elbe Flood Cake Part 2: Cherry Cup-Cake

Since I did a post about the Elbe Flood Cake Part 1, there obvisouly had to be a part 2. And not only that, but the helpers also needed feeding on the second day, Sunday. 

This time there was also an extra little challenge, a power box located in our front yard was starting to get flooded too and a guy from the electricity company was on his way to my parents place to check it out. Usually they turn the power off pretty quickly in a situation like this, so we needed to act quick! 

This time I made a cup-cake, a recipe my mother used to make quite a lot when I was growing up. It's quick, easy and yummy. We changed it a little bit this time, added cherries and crumble instead of a layer of almonds and honey. 

By the way, this cake is called cup-cake because you use cream in a cup and use this cup to measure the other ingredients. 

Cup-Cake with cherries and crumble

For the batter
1 cup cream (200ml)
2 cups flour
1 cup sugar
1 packet baking powder (7g)
4 eggs
1 packet vanilla sugar

1 jar of cherries, strained

For the crumble
50g almond flakes
200g flour
150g sugar
1 pinch of salt
175g butter
1 pinch of cinnamon

Mix all the ingredients for the batter together. Line a deep baking tray with parchment paper, spread the batter eavenly. Add the cherries on top.

Mix the ingredients for the crumble shortly until big crumbs form. Sprinkle the crumble over the cake and bake at 180°C until the crumble turn golden brown.

I think all up this cake took me 30 minutes, so a great cake for when unannounced visitors show up on your doorstep.

And luckily the guy from the power company didn't turn off the power, but he got a piece of cake later on!

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