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Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 24 cm) with baking paper. Drain the cherries. Beat the butter, cane sugar and salt until creamy. Beat in the eggs one at a time.
Step 2
Mix the nuts and baking powder and stir into the butter and egg mixture. Fold in the chocolate drops. Fold half of the cherries into the nut mixture. Put the dough in the springform pan and smooth it out. Spread the remaining cherries on top.
Step 3
Bake the cake in the preheated oven for approx. 45 minutes. Don’t forget to do the toothpick test. Take it out of the oven and let it cool on a cake rack. Sprinkle with powdered sugar as desired. The cake makes approx. 12 pieces.
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