Cherry cake

Name: Cherry cake - Francesca C.
Ingredients: 10 eggs; 10 tablespoons of oil; 15 tablespoons of sugar; 1 tablespoon of lemon zest; 2 vanilla sugars; 1 baking powder; 2 yogurts 140 ml; 18 tablespoons of flour; 1 small bowl of pitted cherries; 50 g of powdered sugar.

Dessert - Cherry cake by Francesca C. - Recipia

Cherry Cake After removing the pits from the cherries, I had a few left over and decided to make a cake with the ingredients I had at home. This is a simple dessert with a fluffy batter and cherries placed on top, perfect for the season when these fruits are available. It is prepared in a large baking tray, and after baking, it is left to cool and dusted with powdered sugar. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 35-40 minutes Total time: since the preparation time is not specified, the recipe requires about 35-40 minutes of baking, plus cooling time Servings: portioned according to preference Difficulty: easy Recipe type: fruit cake, seasonal dessert Tray used in the original recipe: 45 x 35 cm Ingredients 10 eggs 10 tablespoons of oil 15 tablespoons of sugar 1 tablespoon of grated lemon zest 2 packets of vanilla sugar 1 packet of baking powder 2 yogurts of 140 ml each 18 tablespoons of flour 1 small bowl of pitted cherries 50 g powdered sugar, for decoration The cherries should be pitted before being added to the batter. After preparing them, it’s best to let them sit for a bit to drain any excess juice. Preparation Method 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them until you achieve a firm, glossy foam. 2. Gradually add the sugar while continuing to beat. Don't add it all at once. Beat until the sugar is incorporated and the foam remains firm. 3. In another bowl, whisk the yolks with the oil, vanilla sugar, grated lemon zest, and the two yogurts. Mix until the composition is smooth. 4. Pour the yolk mixture over the beaten egg whites and mix for about 5 more minutes. The mixture should be well combined before adding the flour. 5. In a separate bowl, combine the flour with the baking powder. 6. Gradually fold the flour into the liquid mixture. Gently mix with a spatula, from the bottom up, until the flour is no longer visible. It’s important not to mix aggressively at this stage. 7. Line the tray with parchment paper. The original recipe used a 45 x 35 cm tray. 8. Pour the batter into the tray and spread it as evenly as possible. Place the pitted cherries on top, distributing them across the surface. 9. Place the tray in the preheated oven at 180 degrees Celsius. Bake the cake for approximately 35-40 minutes. 10. When it is nicely browned on top, remove it from the oven and let it cool. After cooling, dust it with powdered sugar and cut it into pieces as desired. Baking time may vary depending on the oven and the thickness of the batter layer. In this recipe, the tray is large, so the batter spreads into a relatively thin layer and bakes in about 35-40 minutes. Why I Make This Recipe Often The cherry cake is useful when you have a small amount of fruit and don’t want to prepare a complicated dessert. The ingredients are common, and the cherries can be used right after being pitted. It’s made in one tray and can be easily portioned after cooling. Additionally, the batter doesn’t require a separate cream or filling. The cherries provide a tart flavor that balances the sugar in the mixture, and the powdered sugar is sufficient for finishing. Tips The egg whites should be beaten until they form a glossy foam before adding the sugar. Add the sugar gradually while continuing to beat. Incorporate the flour with the spatula, using gentle bottom-up motions. This step is easier and requires less force than the egg mixing stage. The cherries should be used without pits. If they have released a lot of juice after pitting, let them drain a bit before placing them on the batter. Do not remove the cake immediately from the tray for portioning. Allow it to cool, then dust it with powdered sugar and cut it. Substitutions The original recipe uses two yogurts of 140 ml each, totaling 280 ml. If you have differently packaged yogurts, it’s important to maintain approximately the same total amount without changing the other ingredients. Powdered sugar is used for decoration. It can be omitted, but the cake will not have the white layer on top as specified in the original recipe. There is no specific replacement for cherries in the original recipe. If using other fruits, keep in mind that the texture and juice amount may vary. Variations The cake can be made with a smaller amount of cherries if that’s all you have available. The basic recipe uses a small bowl of pitted cherries without a specific weight. The fruits are placed on top of the batter after it has been poured into the tray. This keeps the original method of the recipe without needing to modify the composition. For a tray of this size, the batter spreads into a wide layer, and the resulting pieces can be cut smaller or larger depending on how you want to serve them. Serving Ideas The cake is served after it has completely cooled and been dusted with sugar. It can be cut into squares or rectangles, depending on the shape of the tray and the desired portion size. It is suitable as a simple dessert alongside coffee or tea. It doesn’t require cream or other toppings, as the cherries and powdered sugar are already included in the recipe. Frequently Asked Questions Can I use cherries with pits? No. The cherries must be pitted before being placed on the batter. The original recipe uses a small bowl of pitted cherries. How long does the cherry cake bake? It bakes at 180 degrees Celsius for approximately 35-40 minutes. It is done when it is nicely browned. The time may vary from oven to oven. When do I dust it with sugar? The powdered sugar is sprinkled after the cake has been removed from the oven and cooled. If you dust it while it is very hot, the sugar may become wet and will not remain as visible on the surface. Can I use a smaller tray? The original recipe was made in a 45 x 35 cm tray. If you use a smaller tray, the batter layer will be thicker, and the baking time may vary. It’s important to monitor the browning of the cake. Why is flour added with a spatula? Flour is gradually incorporated, mixed gently from the bottom up, so that the batter remains as airy as possible after mixing the eggs. Strong mixing is not recommended at this stage in the original recipe. Nutritional Values The values below are estimates, as the exact weight of the cherries is not specified, and the size of the tablespoons of sugar and flour may vary. The estimate is calculated for approximately 12 servings. For one serving of cherry cake: Calories: approximately 350-370 kcal Protein: approximately 8 g Fat: approximately 12-14 g Carbohydrates: approximately 40-45 g Sugars: approximately 25-30 g Most of the fats come from oil and eggs, while the carbohydrates primarily come from flour, sugar, powdered sugar, and cherries. Values may be higher or lower depending on the number of servings and the actual amount of fruit used. Storage and Reheating After cooling, store the cake covered so it doesn’t dry out. It can be served cold or at room temperature. There is no need to reheat it; the texture and taste are suitable for serving after cooling. If you portion it after it has cooled, the pieces can be more easily stored in a closed container. The powdered sugar may become damp over time, especially if the dessert is kept in a humid environment, but this does not change the actual recipe.

Cherry cake

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