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Hash-brown Cherry Cake

Recommended amount of hash: 4g; makes 16 pieces, 0.25g per piece

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7 oz
0.14 oz
8.75 oz
pinches of salt
½ tablespoon
grated peel of ½ a lemon
5.25 oz
3.5 oz
ground hemp seeds
½ Tablespoon
baking powder
3.5 oz
dark chocolate (grated)
3.5 oz
milk chocolate (grated)
8.75 oz
sour cherries (well drained)

Melt 100 g of butter. Warm up the hash and dissolve it in the butter. Stir in 100g of sugar and the spices while adding yolks from time to time. The mixture should be foamy. Mix the flour and the hemp seeds and stir them in.

Beat the egg whites with the rest of the sugar until they are very stiff. Fold the mixture carefully into the grated chocolate.

First pull a third of the chocolate-egg mix into the batter, and then carefully fold in the rest.

Preheat the oven to 180 degrees Celsius.

Butter the spring form and sprinkle on bread crumbs. Pour in the batter and make it smooth. In the preheated oven, bake the cake on the middle rack with heat from below for 60-70 minutes.

Lay a stencil on the cooled cake and sprinkle it with powdered sugar and cocoa. Carefully remove the stencil.