|Preparation Time||10 mins|
|Suitable for pre-cooking||Yes|
|Sugar Free||Low Sugar|
150 gr Salted butter
100 gr sugar
150 gr cacao powder
100 gr ground almonds
50 gr rye flour
1/2 tsp baking powder
10″ gr glacie cherries
2 tbsp liquid (milk, soya milk or almond liqueur all work)
Melt butter. Whisk in cacao. Beat eggs and sugar together. Pour in butter and cacao. Measure ground almonds, flour and 1/2 tsp baking powder. Whisk into mixture.
Add cherries and chosen liquid. Mix well.
Turn into 7 in round flat cake tin.
Cook for 30 minutes at 190o (not fan).