Sour cherry traybake

Name: Sour cherry traybake
Ingredients: 500 g sour cherries; 4 eggs; 200 g sugar; 150 ml oil; 200 ml milk; 5 ml vanilla extract; 1 g salt; 250 g flour; 10 g baking powder

Dessert - Sour cherry traybake by Despina B. - Recipia

The sour cherry traybake bakes with the fruit arranged on top, and their juice stains the soft crumb; when you cut into it, pink-red speckles show among the crumbs. I choose firm sour cherries with intact flesh, and I like their tart taste in every slice alongside the soft batter with milk and vanilla. Prep: 20 minutes. Cook: 35 minutes. Total time: 55 minutes. Servings: 8. Approximately 450 kcal and 8 g protein per serving.

Ingredients

500 g sour cherries
4 eggs
200 g sugar
150 ml oil
200 ml milk
5 ml vanilla extract
1 g salt
250 g flour
10 g baking powder

Preparation

1. Wash the sour cherries, remove the stones and leave them to drain in a colander. 2. Beat the eggs with the sugar until the mixture is pale and foamy. 3. Add the oil, milk, vanilla extract and salt, then mix until combined. Stir in the flour mixed with the baking powder until you have a smooth batter without lumps. 4. Pour the batter into the pan and arrange the sour cherries on top. Bake at 180°C for 35 minutes, until the cake is golden and a toothpick comes out without any raw batter.

Notes

Cut the cake into squares and serve it with plain yogurt or a glass of milk. The batter contains gluten, eggs and dairy, so it is not suitable for people with these allergies. Covered, it keeps in the fridge for up to 3 days. Choose firm sour cherries with unbroken skins and no bruises; very soft fruit releases more juice. You can speed up the draining a little, but leave the fruit until it stops dripping, so the juice does not collect over the batter. In a 20 × 30 cm pan, the layer stays a good thickness; in a smaller one, the center takes longer to bake. Check the halves after removing the stones, as small stones sometimes remain caught in the flesh.