Sponge Cakes with Cherry Compote
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
10
- Ingredients
- 1 Tbsp butter
- breadcrumbs
- 2 eggs
- ½ cup sugar
- ⅜ cup rapeseed oil
- ⅜ cup Orange juice
- 1 ¼ cups flour
- ½ packet Baking powder
- 1 jar Morello cherry approx. 680 g (1 1/2 lb)
- 2 Tbsps Corn starch (or potato starch)
- 2 Tbsps Amaretto
Preparation steps
1.
Preheat the oven to 200°C.
2.
Butter the holes of a muffin tin and sprinkle with breadcrumbs. Separate the eggs. Beat the egg yolks with half of the sugar until thick and creamy. Beat the egg whites with the other half of the sugar until stiff. Stir the oil and orange juice into the egg yolk mixture. Mix the flour and baking powder and stir into the mixture. Fold in the beaten egg whites and fill the prepared muffin tin with the mixture. Bake in the preheated oven (bottom shelf) for about 25 minutes. Take out and leave to cool.
3.
Drain the cherries and catch the juice. Put the juice into a pan and mix with the cornflour. Bring to the boil, stirring, then add the cherries and briefly bring to the boil. Add Amaretto to taste. Serve the cakes on plates with a little of the cherry compote.
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