Valentine’s Day Cherry Cake

01. February 2016

Oven: For 10 pieces

Surprise your loved one on Valentine’s Day with something homemade for once – they will love you for it.


  • 200 g sour cherries drained, from a jar or tin
  • 100 g butter
  • 2 eggs
  • 150 g low fat quark
  • 150 g icing sugar
  • 100 g ground almonds, peeled
  • 150 g plain flour
  • 50 g cornflour
  • 1 sachet baking powder
To finish off:
  • 50 g flaked almonds
  • 25 g brown sugar
  • 0.5 teaspoon cinnamon
  • 25 g butter, soft


Drain the sour cherries in a sieve and allow to drain well; the juice can be used for something else if desired (see recipe tip).

Melt the butter in a small pan.

Pre-heat the fan oven to 180 degrees. Grease a heart-shaped tin or a springform 24 cm in diameter and dust with flour. Chill.

In a bowl stir the eggs with the quark and the icing sugar. Stir the still warm melted butter into the egg-quark cream without delay.

Mix the almonds, flour, cornflour and baking powder and fold into the quark mass. Then fold in the cherries and fill the prepared tin with the mass.

Mix the flaked almonds, sugar, cinnamon and butter with your fingers and distribute over the cake.

Bake the cake in the oven at 180 degrees on the middle rung for approximately 40 minutes. Allow to cool and then sprinkle with icing sugar as desired.


You can use the cherry juice remaining after draining the sour cherries to colour a cake glaze, for an aperitif or punch. It is also suitable for rounding off a strong, rather acidy, red wine sauce.


Per portion:
364 kcals, 1522 kJoules, 8g protein, 19g fat, 39g carbohydrate

Annemarie Wildeisen's KOCHEN

Valentine’s Day Cherry Cake
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