Fluffy sour cherry cake

Name: Fluffy sour cherry cake
Ingredients: 5 eggs; 5 tablespoons sugar; 2 tablespoons oil; 1 pinch salt; 1 teaspoon rum extract; 5 tablespoons flour; 1 teaspoon baking powder; 300 g pitted sour cherries; 80 g powdered sugar

Dessert - Fluffy sour cherry cake by Georgia F. - Recipia

This fluffy sour cherry cake is easier to slice when the sour cherries are well drained, and they won’t leave juice pooling on the pan lining. It has a light, sweet crumb with tart notes, and the fruit bakes right into the batter. I choose ripe but still firm cherries so I can fold them in without crushing them. Prep: 20 minutes. Cook: 20 minutes. Rest: 30 minutes. Total time: 70 minutes. Serves: 8. About 190 kcal and 5 g protein per serving.

Ingredients

5 eggs
5 tablespoons sugar
2 tablespoons oil
1 pinch salt
1 teaspoon rum extract
5 tablespoons flour
1 teaspoon baking powder
300 g pitted sour cherries
80 g powdered sugar

Preparation

1. Remove the pits from the sour cherries and leave them to drain on paper towels. 2. Heat the oven to 180 °C. Separate the egg whites from the yolks and beat the whites to stiff peaks, gradually adding the sugar. 3. Mix the yolks with the oil, salt and rum extract. Pour them over the egg whites and fold in gently. 4. Mix the flour with the baking powder, then gradually fold it in with an upward motion until no traces of flour remain. 5. Add the sour cherries and fold gently. Pour the batter into a baking pan lined with parchment paper and bake for 20 minutes, until the cake is golden and the middle is set. 6. Leave the cake to cool completely, about 30 minutes, then dust it with powdered sugar.

Notes

A slice goes well with black coffee. You can use plums, apricots, peaches or strawberries instead of sour cherries; well-drained canned fruit works too. For a gluten-free version, replace the flour with 75 g gluten-free cake mix; the cake contains eggs. A pan about 20 × 30 cm keeps the cake the right thickness for the baking time. Cover it and keep it in the fridge for up to 3 days. When folding in the flour, I don’t rush: I stop mixing as soon as the white streaks disappear.