I got beautiful plumpy cherries at work. Although I really enjoy eating fruit, cherries are the one kind I prefer in cakes. So I immediately decided to bake a cherry cake which we used to bake a lot when I was younger. We did it so often because it is so easy. It is a fast and cheap recipe and it is likely you already have all the ingredients in your pantry. Try adding some other fruits as well, such as diced appples, peaches or plums. Any fruit will do. This quick cherry cake tastes really refreshing because of the fresh sour taste from the cherries so I think it is perfect on a warm summer day when the fruit is in season.

You know I always use kitchen scale when I bake because I am not used to American cups. But this recipe is written in cups, which makes it that much easier to follow. You basically use a cup of yoghurt (200 ml) and measure everything in it. How easy is that?

preparation time: about 20 minutes
time of baking: 25 – 30 minutes, 180°C (350 F)
baking pan size: 22×30 cm (8,6×12 in)

Ingredients for the batter:
500 g fresh cherries + 1 Tbsp flour
3 eggs, separated
pinch of salt
1 cup (200 ml) granulated white sugar
1,5 cup flour
1 tsp baking powder
1 cup yoghurt
1/2 cup vegetable oil

1. Prepare the cherries. Wash them and dry on a paper towel and take the seeds out. Put them in a bowl and sprinkle with a tablespoon of flour. Toss them in flour to coat them completely. This will help the cherries not to sink into the batter while baking so they will be well distributed throughout the cake, rather than having sunk to the bottom.

2. Separate the eggs. Using an electric mixer fitted with a whisk attachment beat the egg whites with a pinch of salt into soft peaks.

3. In a separate bowl, using the mixer with the same attachment beat the egg yolks with sugar for 3-4 minutes or until the sugar is completely melted and the mixture looks pale yellow and thick.

4. Sift flour with baking powder into a separate bowl and add it to the egg yolk mixture slowly. Mix on low speed.

5. While mixing, slowly add yoghurt and oil, combine everything and add cherries. Fold them in gently using a spatula.

6. Finally, fold the eggwhites into the mixture. Add a third of egg whites first, fold them in and then add the rest. Combine everything together slowly just until the eggwhites are combined with the rest.

7. Put the batter into a baking pan lined with parchment paper and bake in a preheated oven at 180°C for 25 – 30 minutes. The top should be lightly golden brown and the edges of the cake should start separating from the sides of the pan. Also, a toothpick inserted in the center of the cake should come out clean.

8. Let the cake cool a bit, sprinkle the top with some powder sugar and then serve with a cup of coffee.

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QUICK CHERRY CAKE
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