Sour cherry traybake

Name: Sour cherry traybake
Ingredients: 6 eggs; 200 g sugar; 2 packets vanilla sugar; 10 tablespoons oil; 15 tablespoons milk; 1/4 teaspoon salt; 250 g flour; 1 packet baking powder; 20 pitted sour cherries

Dessert - Sour cherry traybake by Amalia K. - Recipia

The pitted sour cherries stay visible on the browned top of this sour cherry traybake, rather than disappearing into the crumb. Eggs beaten with sugar make a fluffy sponge, while milk and oil keep it tender, with tart patches through the crumb; the edges brown, while the center stays soft. Preparation: 15 minutes. Cooking: 23 minutes. Resting: 20 minutes. Total time: 58 minutes. Servings: 8. Approximately 440 kcal and 9 g protein per serving.

Ingredients

6 eggs
200 g sugar
2 packets vanilla sugar
10 tablespoons oil
15 tablespoons milk
1/4 teaspoon salt
250 g flour
1 packet baking powder
20 pitted sour cherries

Preparation

1. Preheat the oven to 180°C. Line a 25 × 35 cm baking tray with parchment paper. 2. Separate the eggs. Beat the egg whites with the sugar and vanilla sugar until you have a firm, glossy white foam. 3. Beat the yolks with the oil, pouring it in gradually, until creamy, then fold them into the foam. 4. Add the milk and salt. Mix the flour with the baking powder, add it to the bowl and beat until incorporated. The batter falls thickly from the mixer beaters. 5. Pour the batter into the tray and arrange the pitted sour cherries on top. Bake at 180°C for 23 minutes, until golden and a toothpick inserted in the middle comes out without any wet batter on it. 6. Leave the cake in the tray for 20 minutes to cool.

Notes

Cut into squares and serve with black tea, which goes well with the tart fruit. Frozen sour cherries can replace fresh ones in the same quantity, but thaw and drain them well before adding them to the batter; extra liquid leaves wet patches. I choose firm sour cherries that don't get crushed when I pit them. The egg-white foam is the step I don't rush: it needs to be glossy and hold its shape in the bowl. Covered, the cake keeps in the fridge for up to 3 days; take a portion out shortly before serving. Contains eggs, gluten and dairy.